Indian Style Spiced Chicken on Coriander Couscous
with Mango Chutney and Mustard Seed Green Beans
Designed by our chefs for a balanced lifestyle, this Indian Spiced Chicken on Coriander Couscous hits the spot. Paired with mustard seed green beans, this lightly spiced and warming bowl is full of flavour.
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
1 unit(s)
Onion
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
20 grams
Chicken Stock Paste
1 bunch(es)
Coriander
150 grams
Green Beans
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
40 grams
Mango Chutney
260 grams
Diced British Chicken Breast
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
100 milliliter(s)
Water for the Sauce
10 grams
Butter
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 of onions and stir to coat.
Stir in the boiled water for the 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 hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the mustard seeds and fry for 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, then 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 hot, add the diced chicken 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. It's 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. Add a splash of water to loosen if needed.
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!
Explore Similar Recipes
