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Mango and Coconut Diced Chicken Breast Curry

Mango and Coconut Diced Chicken Breast Curry

Mango and Coconut Diced Chicken Breast Curry

with Peas and Cumin Rice

Recipe Development TeamPublished on November 23, 2022

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

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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

1

White Cumin Seeds

(May contain traces of: Sesame, Celery)

2

Garlic Clove**

75

Tikka Masala Paste

260

Diced British Chicken Breast

40

Mango Chutney

200

Coconut Milk

120

Peas

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

Nutritional information

Energy (kcal)760 kcal

Energy (kJ)3180 kJ

Fat25.6 g

of which saturates17.3 g

Carbohydrate89.6 g

of which sugars18.6 g

Protein44.5 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Pan

•Garlic Press

Cooking Instructions and Tips

Cook the Rice

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 1/4 tsp salt and cumin seeds, bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry the Aromatics

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once the oil is hot, add the tikka paste and garlic. Fry until fragrant, 1 min.

Simmer your Curry

3

Add the chicken, mango chutney, coconut milk and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.

Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Peas Please

4

When your curry is ready and the chicken is cooked, stir through the peas until piping hot, 1 min.

Season to Taste

5

Taste your chicken curry and season with salt and pepper if needed.

Fluff up the cumin rice with a fork.

Serve

6

Share the cumin rice between your bowls.

Top with the mango and coconut chicken curry.

Enjoy!

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