Goan Inspired Chilli Chicken
with Turmeric Rice, Peas, Green Beans and Mango Chutney
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80 grams
Green Beans**
1 unit(s)
Onion
2 unit(s)
Garlic Clove**
150 grams
Basmati Rice
1 sachet(s)
Ground Turmeric
120 grams
Peas**
1 sachet(s)
Curry Powder Mix
4 unit(s)
British Chicken Thighs**
30 grams
Tomato Puree
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 pinch
Chilli Flakes
40 grams
Mango Chutney
Not included in your delivery
¼ tsp
Salt
2 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Trim the green beans, then cut into small pieces.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium and add a splash of water and immediately cover with a lid. Cook until the beans are tender, 4-5 mins.
Then pop the beans into a small bowl and set aside for later.
Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Return the (now empty) saucepan on medium heat with a drizzle more oil. Melt in the butter (see pantry for amount).
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Stir in the garlic and rice and fry until fragrant and coated, 1 min.
Add 0.25 tsp salt, turmeric and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins.
Once the rice is cooked add the peas and beans back in and remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a large bowl, combine the curry powder, salt and flour (see pantry for both amounts).
Add the chicken to the spiced flour and toss until completely coated. Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken thighs flat in the pan.M.PORTANT: Wash your hands and equipment after handling raw chicken and its packaging
Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is crispy and cooked through, add the tomato puree, cider vinegar, mango chutney, chilli flakes (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
Bring to a boil then lower the heat and simmer until thickened and glazes the chicken, 4-5 mins.
When everything's ready, fluff up the rice with a fork and share between bowls.
Top with the sticky chilli chicken. Spoon over any remaining sauce from the pan to finish.
Enjoy!
