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Vadouvan Chicken & Mango Chutney Sauce
with Green Beans & Mustard Seed Rice
35 MIN
4 Servings
From the Test Kitchen
The star of this bold Indian dish is 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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NutritionPER SERVING
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Calories540 Cals (est.)
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fresh
ingredients
Title
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22 oz Chicken Breast Strips
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1 cup Long Grain White Rice
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¼ cup Mango Chutney
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2 cloves Garlic
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¾ lb Green Beans
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1½ tsps Brown & Yellow Mustard Seeds
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4 Tbsps Crème Fraîche
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Make the mustard seed rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium 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 2 cups 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, 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 1/2 cup of water.
3
Cook & finish the green beans
In a large pan (nonstick, if you have one), heat a drizzle 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; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Serve the cooked chicken with the mustard seed rice and finished green beans. Top the chicken with the finished sauce. Enjoy!
1
Make the mustard seed rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium 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 2 cups 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, 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 1/2 cup of water.
3
Cook & finish the green beans
In a large pan (nonstick, if you have one), heat a drizzle 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; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
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. Serve the cooked chicken with the mustard seed rice and finished green beans. Top the chicken with the finished sauce. Enjoy!
Tips from Home Chefs