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Vadouvan Chicken & Mango Chutney Sauce
with Green Beans & Mustard Seed Rice
35 min
WW™ Approved
i
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Recipe only available for Friday delivery.
600 Calories Or Less
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Mediterranean Diet
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2 Servings
- Est. 610 Cals/serving
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The star of this bold Indian dish is our vibrant mango chutney—a beloved condiment that combines the sweet fruit with ginger, lemon juice, garam masala, and more—whose brightness perfectly complements the warming vadouvan curry powder on our seared chicken. On the side, we’re quickly toasting and cooking rice with piquant mustard seeds for exciting bursts of flavor in each bite.
16 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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1 clove Garlic
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6 oz Green Beans
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2 Tbsps Mango Chutney
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2 Tbsps Crème Fraîche
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1½ tsps Brown & Yellow Mustard Seeds
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2 tsps Vadouvan Curry Powder
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½ cup Sushi Rice
step-by-step
instructions
1
Make the mustard seed rice:
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 3/4 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, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & start the sauce:
Meanwhile, wash and dry the green beans; cut off and discard the stem ends. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mango chutney and 1/4 cup of water.
3
Cook & finish the green beans:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat. Add a drizzle of olive oil and as much of the garlic paste as you’d like; stir to coat. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). 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.
*An instant-read thermometer should register 165°F.
5
Finish the sauce & serve your dish:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mustard seed rice and finished green beans. Top the chicken with the finished sauce. Enjoy!
1
Make the mustard seed rice:
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 3/4 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, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients & start the sauce:
Meanwhile, wash and dry the green beans; cut off and discard the stem ends. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mango chutney and 1/4 cup of water.
3
Cook & finish the green beans:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared green beans in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the green beans are softened and the water has cooked off. Turn off the heat. Add a drizzle of olive oil and as much of the garlic paste as you’d like; stir to coat. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). 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.
*An instant-read thermometer should register 165°F.
5
Finish the sauce & serve your dish:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mustard seed rice and finished green beans. Top the chicken with the finished sauce. Enjoy!
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