Vadouvan Chicken & Mango Chutney Sauce with Green Beans & Mustard Seed Rice

Vadouvan Chicken & Mango Chutney Sauce

with Green Beans & Mustard Seed Rice

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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The star of this bold Indian dish is our mango chutney—a condiment that combines the sweet fruit with ginger, lemon, garam masala, and more—whose brightness complements the warming curry powder on our seared chicken.
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fresh
ingredients
Vadouvan Chicken & Mango Chutney Sauce with Green Beans & Mustard Seed Rice
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Sushi Rice
  • 2 Tbsps Mango Chutney
  • 1 clove Garlic
  • 6 oz Green Beans
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 2 tsps Vadouvan Curry Powder
  • 2 Tbsps Crème Fraîche
time-saving
tips & techniques
Make the mustard seed rice
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. 

Prepare the ingredients & start the sauce
2 Prepare the ingredients & start the sauce

Meanwhile, wash and dry the green beans; cut off and discard any 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

Cook & finish the green beans
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 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. 

Cook the chicken
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.

Finish the sauce & serve your dish
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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Make the mustard seed rice
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 any 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

Prepare the ingredients & start the sauce
Cook & finish the green beans
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 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.

Cook the chicken
Finish the sauce & serve your dish
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!