Korma and Mango Chutney Glazed Chicken Breast
with Green Beans, Couscous and Tomato Salsa
On the table in less than 25 minutes, this Korma and Mango Chutney Glazed Chicken has it all. Warming korma curry paste, sweet mango chutney and yoghurt make a tasty sauce, with vibrant green beans and an easy tomato salsa adding freshness.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Green Beans
1 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
240 grams
Diced British Chicken Breast
1 unit(s)
Medium Tomato
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Trim the green beans, then cut into thirds.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once hot, add the green beans and stir-fry until starting to char and soften, 2-3 mins.
c) Turn the heat down to medium, then stir in the garlic and cook for 30 secs more.
a) Once the beans have softened, stir in the water for the couscous (see pantry for amount) and chicken stock paste. Bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and cover with a tight-fitting lid.
c) Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper.
c) 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. It's cooked when no longer pink in the middle.
a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Drizzle with olive oil and season with salt and pepper, then mix well.
b) Once the chicken is cooked, stir the korma curry paste, mango chutney, half the yoghurt and the water for the sauce (see pantry for amount) into the pan.
c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
a) When everything's ready, share the couscous and beans between your serving bowls.
b) Spoon the glazed chicken over the top.
c) Finish with spoonfuls of the tomato salsa and a dollop of the remaining yoghurt.
Enjoy!
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