Goan Inspired Chilli Chicken Breast
with Turmeric Rice, Peas, Green Beans and Mango Chutney
Goan chilli chicken fry is a spicy, flavour-packed dish from Goa, India. Marinated chicken is pan-fried until crispy on the outside and juicy inside. This dish showcases Goa’s Portuguese influence with its tangy, fiery flavours. We're serving it with a side of turmeric rice for that golden glow.
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
2 unit(s)
British Chicken Breasts
30 grams
Tomato Puree
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
40 grams
Mango Chutney
1 pinch
Chilli Flakes
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
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 thirds.
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, add a splash of water and immediately cover with a lid. Cook until the beans are tender, 4-5 mins.
Once tender, pop the beans into a bowl and set aside.
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 to medium heat with a drizzle more oil. Melt in the butter (see pantry for amount).
Once melted, add in 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 the garlic is fragrant, 1 min.
Add ¼ 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 to the pan and remove the pan from the heat (still covered).
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). Season with salt and pepper.
Add the chicken to the spiced flour and toss until completely coated. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken flat in the pan.
Season with salt and pepper and fry until browned on each side and cooked through, 5-6 mins each side. 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 the sauce has thickened, 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.
