Mango Chutney Chicken Curry

Name: Mango Chutney Chicken Curry with Crispy Chana Dal
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 310 g Chicken Breast, Diced; 1 tbsp Indian Spice Mix; 4 tbsp Mango Chutney; 2 tbsp Curry Paste; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; ¾ cup Basmati Rice; 7 g Cilantro; 28 g Chana Dal; 1 tbsp Oil*; ¼ tsp Salt*; 3 tbsp Unsalted Butter*; 0.13 tsp Pepper*

with Crispy Chana Dal

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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.

Tags:

Spicy

Allergens:

Soja

•Milk

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast, Diced

1 tbsp

Indian Spice Mix

4 tbsp

Mango Chutney

2 tbsp

Curry Paste

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

¾ cup

Basmati Rice

7 g

Cilantro

28 g

Chana Dal

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

Nutrition Values

Calories910 kcal

Fat33 g

Saturated Fat13 g

Carbohydrate105 g

Sugar28 g

Dietary Fiber7 g

Protein47 g

Cholesterol160 mg

Sodium1050 mg

Trans Fat1 g

Potassium1150 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Large Non-Stick Pan

Cooking Steps

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.
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.

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.

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.

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.

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.