Korma and Mango Chutney Glazed Chicken

Updated at: Fri, 12 Apr 2024 18:00:11 GMT

Step 1

a) Trim the green beans, then cut into thirds.

Step 2

b) Peel and grate the garlic (or use a garlic press).

Step 3

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.

Step 4

b) Once hot, add the green beans and stir-fry until starting to char and soften, 2-3 mins.

Step 5

c) Turn the heat down to medium, then stir in the garlic and cook for 30 secs more.

Step 6

a) Once the beans have softened, put the stock for the couscous into a saucepan. Bring to the boil.

Step 7

b) When boiling, remove from the heat, stir in the couscous and cover with a tight-fitting lid.

Step 8

c) Leave to the side for 8-10 mins or until ready to serve.

Step 9

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Step 10

b) Once hot, add the diced chicken and season with salt and pepper.

Step 11

c) Fry until golden brown on the outside and cooked through, 8-10 mins.

Step 12

a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Drizzle with olive oil and season with salt and pepper, then mix well.

Step 13

b) Once the chicken is cooked, stir the korma curry paste, curry powder, mango chutney, and half the yoghurt into the pan.

Step 14

c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins

Step 15

a) When everything's ready, share the couscous and beans between your serving bowls.

Step 16

b) Spoon the glazed chicken over the top.

Step 17

c) Finish with spoonfuls of the tomato salsa and a dollop of the remaining yoghurt.

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