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

Step 1

Make the mustard seed rice

Step 2

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.

Step 3

Prepare the ingredients & start the sauce

Step 4

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.

Step 5

Cook & finish the green beans

Step 6

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.

Step 7

Cook the chicken

Step 8

Pat the chicken dry with paper towels; season on both 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 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.

Step 9

Finish the sauce & serve your dish

Step 10

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!

Step 11

Make the mustard seed rice

Step 12

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.

Step 13

Prepare the ingredients & start the sauce

Step 14

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.

Step 15

Cook & finish the green beans

Step 16

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.

Step 17

Cook the chicken

Step 18

Pat the chicken dry with paper towels; season on both 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 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.

Step 19

Finish the sauce & serve your dish

Step 20

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!