Indian Spiced Chicken and Coriander Couscous
with Mango Chutney and Mustard Seed Green Beans
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
1 bunch(es)
Coriander
150 grams
Green Beans
1 sachet(s)
Mustard Seeds
(Contains Mustard)
240 grams
Diced British Chicken Thigh
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
40 grams
Mango Chutney
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Boil a half-full kettle.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a medium saucepan on medium-low heat. Add the onion to the pan and stir-fry until softened, 8-10 mins.
Add the couscous to the pan and stir to coat.
Stir in the boiled water for couscous (see pantry for amount) and half the chicken stock paste. Pop a lid on the pan and remove from the heat.
Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, roughly chop the coriander (stalks and all). Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Next stir in the mustard seeds and fry, 1 min more.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Transfer to a medium bowl, season with salt and pepper and cover to keep warm.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.
Once the oil is hot, add the diced chicken thigh and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Add the North Indian style spice mix and tomato puree to the pan. Cook until fragrant, 1 min.
Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins.
Stir through the mango chutney and butter (see pantry for amount) until melted, then remove from the heat. TIP: Add a splash of water if the sauce is too thick.
Fluff up the couscous with a fork, stir through half the coriander and share between your bowls.
Top with the chicken and green beans.
Sprinkle over the remaining coriander to finish.
Enjoy!
