Indian-Inspired Mango Chutney Chicken
with Roasted Veggies and Cilantro Rice
Busy night? This Indian-inspired dinner has it all: sweet curry sauce with a touch of spice and fragrant rice with peas and roasted veggies. Better yet, it comes together in 30 mins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
¾ cup
Basmati Rice
1 unit(s)
Carrot
56 g
Green Peas
2 tbsp
Curry Paste
(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Sweet Bell Pepper
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Core, then cut pepper into 1/2-inch pieces .Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add carrots, peppers, 1 tbsp oil and 1/2 tsp garlic salt (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 15-18 min.
While veggies roast, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over 1/2 tbsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to an unlined baking sheet. Bake in the bottom of the oven until chicken is cooked through, 12-14 min.**
While chicken roasts, add 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and peas, then 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.
While rice cooks, roughly chop cilantro. Stir together mild curry paste and mango chutney in a large bowl. When chicken is cooked through, toss chicken in mango chutney mixture until completely coated.
Fluff rice with a fork, then stir in half the cilantro. Divide rice and roasted veggies between plates. Top with chicken, then any remaining sauce in the bowl. Sprinkle over remaining cilantro.