Indian-Spiced Chicken with Mango Cream
Cashew Green Beans & Rice
Cooking time
30 minutes
Servings
4
Calories
760 /serving
Sometimes it’s okay to lick your plates! After pan-browning chicken in Indian spices, you’ll tip mango chutney, cream and demi-glace into melted butter for a tongue-coating concoction. Sautéed green beans get added crunch from cashews and white rice holds the base.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 400g Green beans (or string peas)
- 1 Lime
- 30g Mango chutney
- 25g Roasted cashews
- 320g White rice
- 30ml Vegetable demi-glace
- 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
81 g
Sugars
9 g
Protein
48 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; stir well.
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; toss 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.
- Drizzle the chicken with the sauce.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
