Korma and Mango Chutney Glazed Chicken
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Korma and Mango Chutney Glazed Chicken

Korma and Mango Chutney Glazed Chicken

with Green Beans, Couscous and Tomato Salsa

Tags:
Family Friendly
Quick
Under 650 calories
High Protein
Allergens:
Cereals containing gluten
Mustard
Milk

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

240 grams

Diced Chicken Thigh

1 unit(s)

Medium Tomato

50 grams

Korma Curry Paste

(Contains Mustard)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2615 kJ
Energy (kcal)625 kcal
Fat23.3 g
of which saturates7.3 g
Carbohydrate63.3 g
of which sugars19.8 g
Protein40.6 g
Salt2.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Spoon
Medium Saucepan
Measuring Jug
Aluminum Foil
Large Frying Pan
Small Bowl

Instructions

1

a) Trim the green beans, then cut into thirds.

b) Peel and grate the garlic (or use a garlic press).

2

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.

b) Once hot, add the green beans and stir-fry until starting to char and soften, 2-3 mins.

c) Turn the heat down to medium, then stir in the garlic and cook for 30 secs more.

3

a) Once the beans have softened, stir in the water for the couscous (see pantry for amount) and chicken stock paste. Bring to the boil. 

b) When boiling, remove from the heat, stir in the couscous and cover with a tight-fitting lid.

c) Leave to the side for 8-10 mins or until ready to serve.

4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper.

c) 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.

5

a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Drizzle with olive oil and season with salt and pepper, then mix well.

b) Once the chicken is cooked, stir the korma curry paste, mango chutney, half the yoghurt and the water for the sauce (see pantry for amount) into the pan.

c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

6

a) When everything's ready, share the couscous and beans between your serving bowls.

b) Spoon the glazed chicken over the top.

c) Finish with spoonfuls of the tomato salsa and a dollop of the remaining yoghurt.

Enjoy!