Indian Creamy Mango Chicken
with Green Beans & Cashews
Cooking time
30 minutes
Servings
4
Calories
770 /serving
Sometimes it’s okay to lick your plate! Everyone may forget their manners when they taste this creamy mango sauce. It goes over chicken browned in fragrant Indian spices. Buttery green beans get added crunch from cashews, served alongside comforting warm rice.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 500g Green beans (or string peas)
- 30ml Vegetable demi-glace
- 25g Roasted cashews
- 30g Mango chutney
- 320g White rice
- 90ml Heavy cream
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Cashews • Milk • Mustard
You will need:
2 Large pans
Medium pot
Oil
Salt & pepper (S&P)
Zester
3 tbsp Butter
Total Fat
27 g
Saturated Fat
12 g
Sodium
670 mg
Total Carb
82 g
Sugars
10 g
Protein
49 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, zest and cut the lime into 6 wedges.
- Remove the stem ends of the green beans.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- In the reserved pan, heat 2 tbsp butter on medium.
- Add the remaining spices and cook, scraping up any browned bits, 15 to 30 sec., until fragrant.
- Add the cream and demi-glace. Cook, stirring often, 2 to 3 min., until combined.
- Add the mango chutney, juice of 2 lime wedges and S&P.
Sauté the green beans
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 1 to 2 min., until beginning to soften.
- Add 2 tbsp water and S&P. Sauté, 1 to 2 min., until crisp-tender.
- Add 1 tbsp butter, the cashews and S&P; stir well.
Finish & serve
- To the pot of rice, add the lime zest and S&P; stir well.
- Divide the rice between your plates.
- Top with the green beans and chicken.
- Spoon the sauce over the chicken.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
