Mango and Coconut Diced Chicken Breast Curry
with Peas and Cumin Rice
This Mango and Coconut Diced Chicken Breast Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
150
Basmati Rice
1
White Cumin Seeds
(May contain Sesame, Celery)
2
Garlic Clove
75
Tikka Masala Paste
260
Diced British Chicken Breast
40
Mango Chutney
200
Coconut Milk
120
Peas
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and cumin seeds, bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once the oil is hot, add the tikka paste and garlic. Fry until fragrant, 1 min.
Add the chicken, mango chutney, coconut milk and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.
Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 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.
When your curry is ready and the chicken is cooked, stir through the peas until piping hot, 1 min.
Taste your chicken curry and season with salt and pepper if needed.
Fluff up the cumin rice with a fork.
Share the cumin rice between your bowls.
Top with the mango and coconut chicken curry.
Enjoy!
