Curry Butter Chicken & Mango Rice with Green Beans & Sesame Seeds
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Curry Butter Chicken & Mango Rice

with Green Beans & Sesame Seeds

40 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the rich pan sauce, made with yellow curry paste, rice vinegar, butter, and more, which you'll drizzle over simply seared chicken to serve. Flavorful mango rice studded with sesame seeds provides sweet and nutty contrast to the rich flavors of the sauce.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Curry Butter Chicken & Mango Rice with Green Beans & Sesame Seeds
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • 1 Mango Cheek
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Rice Vinegar
  • 1 oz Salted Butter
  • 1 Tbsp Sugar
  • 6 oz Green Beans
  • 1 tsp Black & White Sesame Seeds
  • 2 cloves Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Wash and dry the green beans; cut off and discard any stem ends. Small dice the mango. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sugar, half the vinegar, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Make the mango rice
2 Make the mango rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced mango. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Cook the greens beans
3 Cook the greens beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Carefully add the remaining vinegar; stir to coat. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the mango rice topped with the sliced chicken and cooked green beans. Top the chicken with the pan sauce. Garnish with the sesame seeds. Enjoy!

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Curry Butter Chicken & Mango Rice

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Wash and dry the green beans; cut off and discard any stem ends. Small dice the mango. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the sugar, half the vinegar, 2 tablespoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Make the mango rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced mango. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Make the mango rice
Cook the greens beans
3 Cook the greens beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Carefully add the remaining vinegar; stir to coat. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the pan sauce & serve your dish
5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium- high, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Slice the cooked chicken crosswise. Serve the mango rice topped with the sliced chicken and cooked green beans. Top the chicken with the pan sauce. Garnish with the sesame seeds. Enjoy!

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