with Crispy Chana Dal
Ingredients: Diced chicken breast • Zucchini • Sweet bell pepper • Basmati rice • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Channa dal (channadal, salt, chili, paprika, canola oil) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Allergens
Tags
Chicken Breast, Diced
340 g
Indian Spice Mix
9 g
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
Chana Dal
28 g
Oil
1 tbsp
Salt
0.25 tsp
Butter
3 tbsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove 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.
- To a large bowl, add chicken, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then flip chicken to coat.
- Heat a large non-stick pan over medium-high.
- When 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 for 1-2 min per side, until chicken is golden. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Remove the pan from heat. Transfer chicken 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 for 1-2 min, stirring occasionally, until slightly softened. Season with salt and pepper.
- Add remaining Indian Spice Mix and curry paste. Cook for 30 sec, stirring often, until fragrant.
- To the pan with veggies, add chicken, mango chutney and 1/3 cup (2/3 cup) water. Cook, stirring often, until sauce comes to a simmer.
- Once simmering, reduce heat to medium.
- Simmer for 3-4 min, stirring occasionally, until chicken is cooked through.** (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 the pot with rice, add half the cilantro and 2 tbsp (4 tbsp) butter, then fluff with a fork until butter melts.
- Divide rice between bowls. Spoon mango chutney chicken curry over top.
- Sprinkle with chana dal and remaining cilantro.
880
kcal
Calories
33
g
Fat
13
g
Saturated Fat
97
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
52
g
Protein
175
mg
Cholesterol
970
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
