Chutney Chicken Curry
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Chutney Chicken Curry

with rice and green beans

Protein Rich
Family Friendly
Calorie Smart
Total Time20 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

2 sachet(s)

Curry Powder

(Contains Mustard)

1 sachet(s)

Cranberry Chutney

1 unit(s)


75 grams

Green Beans

1 sachet(s)

Chicken Stock

1 unit(s)


110 grams

Creme Fraiche

(Contains Milk)

150 grams


5 grams


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2467 kJ
Energy (kcal)590 kcal
Fat18 g
of which saturates9.4 g
Carbohydrate69.5 g
of which sugars5.9 g
Dietary Fiber0 g
Protein37.7 g
Cholesterol0 mg
Salt1.25 g
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.


Pot with Lid



Pour the 300ml salted water (double for 4p) in a pot with a tight-fitting lid. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).


Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).


Heat a drizzle of oil in a large pan on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. TIP: Fry the chicken in batches if your pan is small as you want it to fry, not stew. Once the chicken is browned, add the onion to the pan and cook with the chicken, stirring frequently until softened, 3-4 mins.


Stir in the garlic and curry powder to coat the chicken, and cook for 1 min. Pour in 100ml water (double for 4p) and stir in the chicken stock. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some foil. Simmer until the beans are tender, about 5-7 mins.


Once the beans are tender and the chicken is cooked, remove the lid and stir in the creme fraiche and cranberry chutney. Bring to the boil, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle. Stir in half the coriander. Taste and add salt and pepper if needed.


Fluff up the rice with a fork. Serve with the coronation chicken on top and the remaining coriander sprinkled over.