Indian Creamy Mango Chicken Breasts
with Green Beans & Cashews
Cooking time
30 minutes
Servings
4
Calories
780 /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 a fragrant blend of Indian spices. Buttery green beans get added crunch from cashews, served alongside comforting warm white rice.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 600g 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, black peppercorn, turmeric, fenugreek)
Contains: Cashews, Milk, Mustard
You will need:
Medium pot
Zester
Salt & pepper (S&P)
2 Large pans
Oil
3 tbsp Butter
Total Fat
28 g
Saturated Fat
13 g
Sodium
550 mg
Total Carb
86 g
Sugars
9 g
Protein
49 g
Fibre
7 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.
Finish & serve
To the pot of rice, add the lime zest and S&P. 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.
