Mango Chutney Chicken Breast Curry
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Mango Chutney Chicken Breast Curry

Mango Chutney Chicken Breast Curry

with Crispy Chana Dal

This chicken curry cooked with sweet mango chutney, fragrant spices and curry paste is a taste extravaganza! You'll spoon this mouthwatering curry over buttery, cilantro-flecked rice, then garnish it with crispy chana dal to create a dish that will have everyone around the dinner table drooling.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

4 tbsp

Mango Chutney

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 unit(s)

Sweet Bell Pepper

1 unit(s)


¾ cup

Basmati Rice

7 g


28 g

Chana Dal

(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)

Not included in your delivery

1 tbsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories930 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate105 g
Sugar28 g
Dietary Fiber7 g
Protein51 g
Cholesterol170 mg
Sodium1060 mg
Trans Fat1 g
Potassium1200 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Large Non-Stick Pan


Cook rice
  • Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Roughly chop cilantro.
  • Pat chicken dry with paper towels, then cut into 1-inch peices.
  • Add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then flip chicken to coat.
Cook chicken
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches, using 1/2 tbsp oil per batch, if necessary.)
  • Sear until chicken is golden-brown, 1-2 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Remove the pan from heat. Transfer to a plate.
Cook veggies
  • Return the same pan to medium-high.
  • Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add peppers and zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper.
  • Add remaining Indian Spice Mix and curry paste. Cook, stirring often, until fragrant, 30 sec.
Finish chicken
  • Add chicken, mango chutney and 1/3 cup (2/3 cup) water to the pan with veggies. Cook, stirring often, until sauce comes to a simmer.
  • Once simmering, reduce heat to medium.
  • Simmer, stirring occasionally, until chicken is cooked through, 3-4 min.** (TIP: If sauce reduces too much, add water to the pan, 1 tbsp at a time, until desired consistency is reached.)
  • Season with salt and pepper, to taste.
Finish and serve
  • Add half the cilantro and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
  • Divide rice between plates. Spoon mango chutney chicken curry over top.
  • Sprinkle with chana dal and remaining cilantro.

If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch pieces. Prep and cook them in the same way the recipe instructs you to cook the diced chicken.