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

Vadouvan Chicken & Mango Chutney Sauce

with Green Beans & Mustard Seed Rice

35 MIN
4 Servings
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From the Test Kitchen

The star of this bold Indian dish is our 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.
14 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Vadouvan Chicken & Mango Chutney Sauce with Green Beans & Mustard Seed Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 2 cloves Garlic
  • ¾ lb Green Beans
  • ¼ cup Mango Chutney
  • ½ cup Cream
  • 2 tsps Vadouvan Curry Powder
  • 1½ tsps Brown & Yellow Mustard Seeds
time-saving
tips & techniques
Make the mustard seed rice
1 Make the mustard seed rice

In a medium pot, heat 2 teaspoons 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 2 cups of water (carefully, as the liquid may splatter); stir to combine. 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. 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 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 large 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 as much of the garlic paste as you'd like; stir to combine. 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 the curry powder. In the same pan, heat 2 teaspoons 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 cream 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

Make the mustard seed rice
1 Make the mustard seed rice

In a medium pot, heat 2 teaspoons 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 2 cups of water (carefully, as the liquid may splatter); stir to combine. 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. 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 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 large 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 as much of the garlic paste as you'd like; stir to combine. 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 the curry powder. In the same pan, heat 2 teaspoons 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 cream 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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