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: Egg, Milk, Mustard, Peanuts, Sesame, Wheat, Sulphites, Soy)
2 tbsp
Mango Chutney
(May be present: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites)
4.5 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
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 Feb 2026- Flavor: Many loved the tasty mango chutney and Indian spices, though some found it too sweet or spicy for their taste.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, often taking less than 20 minutes.
- Suggestions: Consider adding more vegetables like peppers or zucchini; many felt the dish needed more than just peas.
- Portions: Some found the chicken portion small; others wanted less rice and more protein or vegetables for balance.
- Sauce: Use all the mango chutney for more sauce; many found the dish too dry without extra.
