SuperQuick Spicy Mango Chutney Chicken Bowls
with Cashews and Indian-Style Rice Pilaf- Cashews
- Soy
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken breast • Basmati rice • Green peas • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
Ingredients
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
56 g
Green Peas
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Mango Chutney
(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4.5 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Wash and dry all produce.
- When the water is almost at a boil, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season chicken with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear for 3-4 min per side, until golden and cooked through.**
- To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (1/4 cup) water.
- Cook for 30 sec, stirring often, until glaze thickens and chicken is coated.
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and chicken between bowls.
- Spoon any remaining glaze from the pan over top of chicken.
- Sprinkle cashews and remaining cilantro over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-spicy combination of mango chutney and Indian spices is a clear highlight, with cashews and cilantro adding a nice finishing touch. Some reviewers found the rice bland on its own, and a few felt the spice level ran hotter than expected.
- Ease of prep: This dish comes together quickly and is straightforward to prepare, making it a reliable choice for busy weeknights.
- Suggestions: Use all of the mango chutney rather than half to build a more generous, coating sauce; some reviewers also recommend adding a splash of plain yogurt on top to balance the spice and add creaminess. Adding a colourful vegetable like bell pepper or zucchini would round out the dish and boost both nutrition and texture.
- Leftovers: The dish reheats well for lunch the next day, though the rice can dry out; keeping a little extra sauce aside helps when warming it up.
- Portions: Several reviewers felt the vegetable component was too light, with peas alone not feeling like a substantial side; doubling the peas or adding a second vegetable is a common suggestion.
- Spice level: Those sensitive to heat may want to start with half the Indian spice mix, while spice lovers can use the full amount for a bolder flavour.
