Indian Spiced Chicken and Coriander Couscous
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Indian Spiced Chicken and Coriander Couscous

with Mango Chutney and Mustard Seed Green Beans

Tags:
Calorie Smart
High Protein
Allergens:
Cereals containing gluten
Mustard

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat20.6 g
of which saturates7 g
Carbohydrate68.6 g
of which sugars21.2 g
Protein41.6 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Kettle
Knife
Lid
Medium Bowl
Large Frying Pan
Fork

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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!