Paneer and Mango Curry with Chicken
with fluffy naan
Our paneer and mango curry is a delicious veggie option that makes it easy to add more veg to your diet and maybe even try something new!
Tags:
Super Quick
•Family Friendly
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Paneer
(Contains: Milk)
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: Wheat, Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)4119 kJ
Energy (kcal)985 kcal
Fat36.2 g
of which saturates20.8 g
Carbohydrate91.7 g
of which sugars25.5 g
Dietary Fiber8.9 g
Protein72.3 g
Cholesterol0 mg
Salt5.17 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
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non stick) over medium-high heat with a drizzle of oil.
Once hot, add the paneer to the pan. - Sprinkle over half the tandoori masala mix and season with salt and pepper. Fry until golden all over, 5-8 mins.
- Shift regularly to brown evenly. Once golden, transfer to a plate lined with kitchen paper.
NOTE: Adding chicken? Add to the hot pan and fry until cooked through, 8-10 mins, then remove before cooking the paneer. Stir back into the sauce just before serving.
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.
3
- Once thickened, remove from the heat, then stir in the cooked paneer, 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.
4
- Divide the mango chutney curry between plates.
- Serve the naans alongside.
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