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

Korma and Mango Chutney Glazed Chicken Breast

with Green Beans, Couscous and Tomato Salsa

This Korma and Mango Chutney Glazed Chicken Breast is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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


serving amount

80 grams

Green Beans

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

120 grams


(Contains Cereals containing gluten May contain Soya)

240 grams

Diced British Chicken Breast

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


Nutritional information

Energy (kJ)2355 kJ
Energy (kcal)563 kcal
Fat13.2 g
of which saturates4.3 g
Carbohydrate63.1 g
of which sugars19.5 g
Protein43.5 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan


Get Prepping

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

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

Char the Beans

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.

Make the Couscous

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.

Chicken Time

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.

Finishing Touches

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.


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.