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Chicken and Butternut Mango Curry

Chicken and Butternut Mango Curry

with rice and sprinkled mint
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
680 kcal
Protein
: 
51.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy

A recipe conveniently customised just to your liking.

Serving amount

300 grams

Diced Irish Chicken Breast

½ unit(s)

Lemon

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Garam Masala

300 grams

Diced Butternut Squash

1 unit(s)

Chilli

1 sachet(s)

Rogan Josh Curry Paste

1 sachet(s)

Mango Chutney

5 grams

Mint

150 grams

Jasmine Rice

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)2843 kJ
Energy (kcal)680 kcal
Fat7.6 g
of which saturates1.8 g
Carbohydrate104.7 g
of which sugars34.8 g
Dietary Fiber11.3 g
Protein51.1 g
Salt3.7 g
Potassium55.5 mg
Calcium9.1 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Pan with Lid
•Pot
•Lid

Cooking Steps

Make the Rice
1
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Squash
2
  • Place a large pot over high heat with a drizzle of oil.
  • When hot, add the chicken and butternut squash along with a pinch of salt and pepper. 
  • Fry, stirring only every so often, for 5-7 mins.
Prep the Veg
3
  • Meanwhile, pick the mint leaves and roughly chop.
  • Halve the lemon.
  • Halve the chilli and discard the core and seeds. Finely chop.
Fry the Chicken
4
  • Lower the heat of the pot to medium-high.
  • Add the garam masala and chilli (use less if you don't like spice).
  • Season with salt, pepper and a squeeze of lemon juice.
  • Fry for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Finish the Curry
5
  • Pour the mango chutney, chopped tomato and rogan josh into the pot.
  • Cover and simmer for 8-10 mins, until the butternut is cooked through.
  • Season to taste with salt, pepper and sugar.

TIP: Add a splash of water to loosen the curry if required.

Serve and Enjoy
6
  • Serve your chicken and butternut squash curry alongside the rice.
  • Top with the mint.
  • Finish with a final squeeze of lemon juice.
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