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

Korma and Mango Chutney Glazed Double Chicken

with Green Beans, Zesty Couscous and Tomato Salsa

On the table in less than 25 minutes, this Korma and Mango Chutney Glazed Chicken has it all. Warming korma curry paste, sweet mango chutney and yoghurt make a tasty sauce, with vibrant green beans and an easy tomato salsa adding freshness.

Tags:
Family Friendly
High Protein
Allergens:
Cereals containing gluten
Wheat
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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Garlic Clove**

1 unit(s)

Lemon

10 grams

Chicken Stock Paste

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

480 grams

Diced British Chicken Breast

1 unit(s)

Medium Tomato

1 bunch(es)

Coriander

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)2929 kJ
Energy (kcal)700 kcal
Fat14.7 g
of which saturates4.5 g
Carbohydrate64.6 g
of which sugars21.9 g
Dietary Fibre8.8 g
Protein70.8 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Medium Saucepan
Lid
Pan
Bowl

Instructions

Get Prepping
1

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

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

c) Zest and cut the lemon into wedges.

Char the Beans
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.

Make the Couscous
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.

Chicken Time
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.

Finishing Touches
5

a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Add in a good squeeze of lemon, drizzle with olive oil and season with salt and pepper, then mix well.

b) Roughly chop the coriander (stalks and all).

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

d) When the couscous is ready, fluff up the grains with a fork and stir through half the coriander and pinch of lemon zest.

Serve
6

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

b) Spoon the glazed chicken over the top.

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

d) Finish by sprinkling over the remaining coriander and serve any remaining lemon wedges alongside for squeezing over.

Enjoy!

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