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.
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)
Zucchini
¾ cup
Basmati Rice
7 g
Cilantro
28 g
Chana Dal
(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
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.