Mango Chutney Chicken Tikka
with Crispy Shallots- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Mustard
- Egg
- Fish
- Gluten
Ingredients: Diced chicken breast • Zucchini • Sweet bell pepper • Basmati rice • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
340 g
Chicken Breast, Diced
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Mango Chutney
(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
7 g
Cilantro
¼ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove 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.
- To a large bowl, add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss chicken to combine.
- Heat a large non-stick pan over medium-high.
- 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 for 3-4 min sitrring often, until chicken is golden. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Remove the pan from heat. Transfer chicken 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 for 1-2 min, stirring occasionally, until slightly softened. Season with salt and pepper.
- Add remaining Indian Spice Mix and half the tikka sauce (use all for 4 servings). Cook for 30 sec, stirring often, until fragrant.
- To the pan with veggies, add chicken, mango chutney and 1/3 cup (2/3 cup) water. Cook, stirring often, until sauce comes to a simmer.
- Once simmering, reduce heat to medium.
- Simmer for 3-4 min, stirring occasionally, until chicken is cooked through.** (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 the pot with rice, add half the cilantro and 2 tbsp (4 tbsp) butter, then fluff with a fork until butter melts.
- Divide rice between bowls. Spoon mango chutney chicken tikka over top.
- Sprinkle crispy shallots and remaining cilantro over top.
