4 skinless chicken breast fillets
100gm Patak’s mango chutney
60ml water
1 onion, chopped
1 clove garlic, crushed
1 tsp mustard seed
¼ tsp ground cardamom
½ tsp ground cumin
½ tsp ground turmeric
½ tsp garam masala
300gm rice
750ml chicken stock
2 Tblsp chopped coriander
Method
Spray a saucepan with non-stick cooking spray.
Dry fry the onion and garlic until the onion starts to soften and turn golden.
Add all the spices and the rice.
Stir well.
Pour in the stock and stir again.
Simmer, uncovered, until the rice is tender.
Drain if necessary.
Stir through the coriander and keep warm.
Spray a frying pan with non-stick cooking spray.
Fry the chicken until it is cooked through and lightly browned both sides, 8 – 10 minutes per side.
Rest the chicken for 5 minutes before cutting into thick slices.
Mix the chutney and water together in a heatproof bowl.
Warm gently in the pan you used to cook the chicken.
Divide the rice between four plates.
Place chicken slices beside the rice and spoon over the warmed chutney.
Serve with a crispy fresh salad on the side.
