Sticky Curried Chicken Breast and Green Beans
with Cumin & Mint Bulgur and Soured Cream
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
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
1 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 bunch(es)
Mint
80 grams
Green Beans
40 grams
Mango Chutney
75 grams
Soured Cream
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
240 milliliter(s)
Boiled Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Fill and boil your kettle. Peel and grate the garlic (or use a garlic press).
Place the chicken, curry powder and half the garlic into a medium bowl. Drizzle with oil, season with salt and pepper, then mix to combine. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.
Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Pour the boiled water for the bulgur (see pantry for amount) into a large saucepan. Stir in the chicken stock paste and cumin seeds and bring back to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While everything cooks, trim the green beans. Wipe out the (now empty) chicken frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Once the chicken has rested, add it to the pan with the green beans (reheat first if needed) and stir in the mango chutney until everything's glazed.
Taste and season with salt and pepper if needed.
When the bulgur is ready, fluff it up using a fork. Stir through the mint, then share between your bowls.
Cut the glazed chicken into 2cm thick slices and lay on top. Serve the beans alongside and spoon over any remaining glaze from the pan.
Finish with a sprinkle of flaked almonds and a dollop of soured cream.
Enjoy!
