Recipes
Recipes

Sticky Mango Chicken with Turmeric Rice

Turmeric brings plenty of colour and tang to this flavoursome dish.

Turmeric brings plenty of colour and tang to this flavoursome dish.

Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.46 per serving

Nutritional Information

Each 301g serving contains

Energy
5535kj
439kcal
22%
Fat
14.4g
Med
21%
Saturates
3g
Low
15%
Sugars
8.4g
Low
9%
Salt
0.54g
Low
9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
1839kj/440kcal

Ingredients

For the chicken

1 x 1.1kg pack bone-in Chicken Thighs

3 tbsp mango chutney

1 tbsp curry powder

1 clove garlic, chopped

2 red peppers, cut into thick chunks

1 tbsp vegetable oil

For the rice

1 tbsp vegetable oil

1 small onion, finely chopped

2 carrots, grated

1 tsp ground turmeric

250g basmati rice, rinsed

½ bunch coriander, chopped

Method

1
Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, muddle together the chicken thighs with the mango chutney, curry powder and garlic.
2
Put the peppers in a large roasting dish, then place the chicken thighs on top and drizzle over the oil. Season with some salt and freshly ground black pepper. Roast for 30-35 mins or until the chicken is golden and cooked through.
3
Meanwhile, start the rice by heating the oil in a pan over a medium heat. Fry the onion for 5 mins until soft, then add the carrot, turmeric and a pinch of salt and fry for a further 3 mins. Mix in the basmati rice and fry for 1 min, then add 600ml boiling water. Cover and simmer on a low heat for 10-15 mins.
4
Once cooked, add the coriander to the rice and stir through just before serving. Spoon the rice onto plates along with the roasted peppers and chicken thighs.