Sticky Curried Chicken Breast and Green Beans

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Pour the boiling water (see pantry for amount) into a large saucepan. Stir in the chicken stock paste and cumin seeds, bring back to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, trim the green beans. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Once the chicken is cooked, pop them into the pan with the green beans and stir in the mango chutney. Taste and season with salt and pepper, if needed. TIP: If the green bean mixture is cold, reheat.