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Chicken and Mango Chutney Curry

Chicken and Mango Chutney Curry

with fluffy naan
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Get 50% off your first box!
Calories
: 
682 kcal
Protein
: 
48.3g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
Serving amount

260 grams

Diced Irish Chicken Breast

150 grams

Green Beans

2 unit(s)

Garlic

1 tin(s)

Tomato Paste

2 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mango Chutney

2 unit(s)

Naan

(Contains: Cereals containing gluten, Milk, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat15.2 g
of which saturates6.8 g
Carbohydrate85.7 g
of which sugars22.1 g
Dietary Fiber8.9 g
Protein48.3 g
Salt4 g
Potassium214.5 mg
Calcium52.5 mg
Iron0.8 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pan with Lid

Cooking steps

Fry the Chicken
1
  • Preheat your oven to 200°C/180°C fan/gas mark 6.
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. 
  • Once hot, add the chicken to the pan. Sprinkle over half the tandoori masala mix and season with salt and pepper.
  • 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. The chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Cook the Green Beans
2
  • Meanwhile, trim the green beans. Peel and grate the garlic.
  • Return the pan to medium-high heat with another drizzle of oil.
  • Once hot, fry the green beans until starting to char, 2-3 mins.
  • Add the garlic, tomato paste and remaining tandoori masala mix. Stir and cook until fragrant, 1 min.
  • Pop in 100ml water (per 2P), creme fraiche and stock. Cover and cook, 2-3 mins. 
Finishing Touches
3
  • Once thickened, remove from the heat, then stir in the cooked chicken, creme fraiche and mango chutney.
  • Add a splash of water if it's a little too thick.Taste and add salt and pepper as needed.
  • While the curry cooks, place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Finish and Serve
4
  • Divide the mango chutney curry between plates. 
  • Serve the naans alongside.
Meal right image

Explore Similar Recipes

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Chicken Recipes
Chutney Recipes
Green Bean Recipes
Chutney Recipes
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