Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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.
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.
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered