Korma with Mango Chutney Glazed Chicken

Served with couscous and green beans.

By OurCookbook

26 views.

Korma with Mango Chutney Glazed Chicken
All information including dietary information was uploaded by the user. We are unable to verify the accuracy of this information.

Prep time: 5 minutes

Cook time: 15 minutes

2 Servings

Not Vegetarian

Not Vegan

Contains Dairy

Contains Gluten

Ingredients

Item Amount
Green Beans 80 gram
Garlic Clove 1
Chicken Stock Paste 10 gram
Couscous 120 gram
Diced Chicken Thigh 240 gram
Tomato 1
Korma Curry Paste 50 gram
Mango Chutney 40 gram
Natural Greek Yoghurt 75 gram
Water (for Couscous) Approx. 200 millilitre
Water (for Sauce) Approx. 50 millilitre

Steps

Step 1

Take the ends off the green beans, then cut them into smaller chunks. The exact size is up to you, we recommend somewhere between thirds and quarters. Then crush the garlic.

Step 2

Heat a drizzle of oil in a saucepan on medium-high heat. Once hot, add the green beans and fry until they start to soften. This could take up to 3 minutes. Then stir in the garlic and cook for another 30 seconds.

Step 3

Once the beans have softened and you've cooked the garlic, add water for the couscous and chicken stock paste. Mix these together and bring this to boil. Once it's boiling, take it off the stove. Make sure you place the pan onto a surface that won't melt.

Step 4

Next, add the couscous, ensuring it is spread out equally and level. Put a lid on the pan and leave the couscous to the side for 8-10 minutes to soak.

Step 5

Meanwhile, add a drizzle of oil into a frying pan on medium-high heat. Add the diced chicken and season with salt and pepper once it's heated up.

Step 6

Fry the chicken until it's golden-brown and cooked through. This may take up to 10 minutes. Make sure to check after to ensure it's cooked, you can do this by cutting into the chicken - if it's pink it needs more time!

Step 7

Once the chicken is cooked, stir in korma curry paste, mango chutney, half the yoghurt, and water for the sauce. Bring this to boil, then lower the heat and simmer for 3 minutes.

Step 8

Cut the tomato into chunks and put them into a boil. Add some olive oil and season with salt and pepper. Mix to coat.

Step 9

Once it's all ready, serve couscous on the bottom, with the chicken and salsa on top. You can put a dollop of yoghurt on the top. Enjoy!

Share

  Facebook   Twitter