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

Vadouvan Chicken & Mango Chutney Sauce

with Green Beans & Mustard Seed Rice

35 MIN
$13.94/serving 2 Servings
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  • with Chicken Breasts
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  • with Bistro Steaks
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  • with Bistro Steaks

    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.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    Vadouvan Chicken & Mango Chutney Sauce with Green Beans & Mustard Seed Rice
    Title
    • 2 Steaks
    • 2 Tbsps Mango Chutney
    • 1½ tsps Brown & Yellow Mustard Seeds
    • 1 clove Garlic
    • 2 tsps Vadouvan Curry Powder
    • 6 oz Green Beans
    • ½ cup Long Grain White Rice
    • ¼ cup Cream
    Make the mustard seed rice
    1 Make the mustard seed rice

    In a small 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 1 cup 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 1 clove 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 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 steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mustard seed rice and finished green beans. Top the steaks 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 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 1 cup 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 1 clove 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 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 steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the curry powder to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Cook the steaks
    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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mustard seed rice and finished green beans. Top the steaks with the finished sauce. Enjoy!

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