with Basmati Rice
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, to create a dish that will have everyone around the dinner table drooling.
Allergens
Utensils
Tags
Chicken Breast, Diced
310 g
Indian Spice Mix
1 tbsp
Mango Chutney
4 tbsp
Curry Paste
2 tbsp
Sweet Bell Pepper
1 unit(s)
Zucchini
1 unit(s)
Basmati Rice
0.75 cup
Cilantro
7 g
Oil
1 tbsp
Salt
0.25 tsp
Unsalted Butter
3 tbsp
Pepper
0.125 tsp
- 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.
- 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 remaining cilantro.
840
kcal
Calories
31
g
Fat
13
g
Saturated Fat
98
g
Carbohydrate
28
g
Sugar
6
g
Dietary Fiber
44
g
Protein
160
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
5
mg
Iron
