Chutney Chicken Curry
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Chutney Chicken Curry

Chutney Chicken Curry

with rice and green beans

This delicious chicken curry can be categorised as having an array of different textures and tastes. Green beans add vibrancy and good-for-you nutrients while the curry powder, chutney and creme fraiche combine to make a creamy, sweet and slightly spiced sauce which works wonderfully with the tender chicken.

Tags:
Family Friendly
Protein Rich
Quick
Under 650 calories
Allergens:
Mustard
Barley
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

2 sachet(s)

Curry Powder

(Contains Mustard)

1 sachet(s)

Cranberry Chutney

1 unit(s)

Shallot

75 grams

Green Beans

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

150 grams

Rice

5 grams

Coriander

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2495 kJ
Energy (kcal)596 kcal
Fat18.4 g
of which saturates9.5 g
Carbohydrate69.7 g
of which sugars5.6 g
Dietary Fiber0.1 g
Protein38.4 g
Cholesterol0 mg
Salt0.47 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.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Boil the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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, cover, and cook for 10 mins.
  • Remove the pot from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Veg
2
  • Meanwhile, 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).
Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the chicken and season with salt and pepper.
  • Cook until the chicken is browned, 5-6 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging. 
  • Once the chicken is browned, add the shallot and cook until softened, stirring frequently, 3-4 mins.

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

Simmer the Curry
4
  • Add the garlic and curry powder and stir to coat the chicken. Cook for 1 min.
  • Pour in 100ml water (double for 4p) along with the chicken stock powder
  • Add the green beans, bring to the boil, then reduce the heat to medium. Cover the pan with a lid or some foil. 
  • Simmer until the green beans are tender, 5-7 mins.
Finishing Touches
5
  • Once the green beans are tender and the chicken is cooked, remove the lid and stir in the creme fraiche and cranberry chutney. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Bring to the boil, then remove from the heat. Stir in half the coriander.
  • Taste and season with salt and pepper if desired.
Dish Up
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the chicken curry.
  • Finish with a sprinkling of the remaining coriander.
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