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

Korma and Mango Chutney Glazed Diced Chicken Breast

with Green Beans, Couscous and Tomato Salsa

This Korma and Mango Chutney Glazed Diced Chicken Breast is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Calorie Smart
•Rapid
Allergens:
Cereals containing gluten
•Mustard
•Milk

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

80

Green Beans

1

Garlic Clove

10

Chicken Stock Paste

120

Couscous

(Contains Cereals containing gluten May contain Soya)

260

Diced Chicken Breast

1

Medium Tomato

50

Korma Curry Paste

(Contains Mustard)

40

Mango Chutney

75

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

240

Water for the Couscous

50

Water for the Sauce

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Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2445 kJ
Fat13.5 g
of which saturates4.6 g
Carbohydrate65 g
of which sugars20.9 g
Protein46.1 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Saucepan
•Lid
•Grill Pan
•Bowl

Instructions

Time to Get Started
1

a) Trim and cut the green beans into thirds.
b) Peel and grate the garlic (or use a garlic press).

Char the Beans
2

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once the pan is hot, add the green beans and stir-fry until starting to char and soften, 2-3 mins.
c) Turn the heat down to medium, stir in the garlic and cook for 30 secs more.

Make the Couscous
3

a) Once the beans have softened, stir in the water for the couscous (see ingredients for amount) and chicken stock paste. Bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and pop the lid/foil tightly back on the pan.
c) Leave to the side for 8-10 mins or until ready to serve.

Time to Fry
4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is 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, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Finish Up
5

a) Meanwhile, cut the tomato into 1cm chunks, pop in a bowl. Drizzle with a little oil and season with salt and pepper then mix. Set the salsa aside.
b) Once the chicken is cooked, stir the korma paste, mango chutney, half the yoghurt and water for the sauce (see ingredients for amount) into the pan.
c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Serve
6

a) Once everything is ready, share the couscous and beans out between your serving bowls.
b) Spoon the chicken over the top.
c) Dollop on the remaining yoghurt and top with the tomato salsa to finish. Enjoy!

7

Step 4 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.