This gorgeously exotic chicken salad is awash with vibrant colour and flavour. You'll pan-fry tender British chicken in our aromatic curry powder, before glazing it in mango chutney. Coriander naans become crunchy Indian croutons, and you'll bring it all together with a zingy lime dressing. Spice up your life!
Prep Time
20 min
Cuisine
Indian
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add the basmati rice, ground turmeric, sultanas, a generous pinch of salt and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
2
Meanwhile, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
3
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine the mayo with the juice of 1/2 [1]lime and 2 tbsp [4 tbsp]olive oil
Season with a pinch of salt and pepper – this is your lime dressing
4
Chop the chicken breast[s] into bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped chicken breast, curry powder and a generous pinch of salt and cook for 6-8 min or until the chicken is cooked through (no pink meat!)
5
Meanwhile, tear the mini coriander naans and add to a baking tray with a drizzle of olive oil
Put the tray in the oven and cook for 4-5 min or until golden and crispy – these are your naan croutons
6
Once cooked, remove the chicken pan from the heat, then add the mango chutney and nigella seeds and give everything a good mix up – this is your mango glazed chicken
Cut the remaininglime into wedges
Add the cooked rice to a sieve and run it under cold water until cool
7
Add the baby leaf salad, rice, carrot ribbons, red pepper strips, naan croutons and give everything a good old mix up
8
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