Mango Chutney Curry-Style Chicken
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Mango Chutney Curry-Style Chicken

Mango Chutney Curry-Style Chicken

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 Time


serving amount

310 g

Chicken Breast Tenders

1 tbsp

Indian Spice Blend

4 tbsp

Mango Chutney

2 tbsp

Mild Curry Paste

160 g

Sweet Bell Pepper

200 g


¾ cup

Basmati Rice

7 g


28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate105 g
Sugar28 g
Dietary Fiber7 g
Protein48 g
Cholesterol160 mg
Sodium1060 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 Cups
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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. Cut into 2-inch pieces.Add chicken, half the Indian Spice Mix and 1/2 tbsp oil (dbl for 4 ppl) 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 hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan. Cook in 2 batches using 1/2 tbsp oil per batch 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 chicken to a plate.

Cook veggies

Return the same pan to medium-high.Add 1 tbsp butter (dbl for 4 ppl), 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 water (dbl for 4 ppl) 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 butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts. Divide rice between plates. Spoon mango chicken curry over top. Sprinkle with chana dal and remaining cilantro.

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