Mango Chutney Chicken Breast Curry
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.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Mango Chutney
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
7 g
Cilantro
28 g
Chana Dal
(Contains Soy May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Wheat, Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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, then cut into 1-inch peices.
- Add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then flip chicken to coat.
- Heat a large non-stick pan over medium-high heat.
- 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 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 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, 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.
- Add chicken, mango chutney and 1/3 cup (2/3 cup) water 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.
- Add half the cilantro and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Divide rice between plates. Spoon mango chutney chicken curry over top.
- Sprinkle with chana dal and remaining cilantro.
If you've opted to get chicken breasts, pat dry with paper towels, then cut into 1-inch pieces. Prep and cook them in the same way the recipe instructs you to cook the diced chicken.