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Easy prep

Mango, Coconut & Lime Chicken Curry

with Fluffy Cilantro Basmati Rice

Cooking time

20 minutes




730 /serving

A mere 20 minutes is all you need for this trip to South Asia, featuring tender chicken fillets swimming in a lovely coconutty curry sauce—mild but incredibly fragrant with ginger, lime, mango and an array of spices. French beans will add some green power to this comforting meal, while fluffy basmati rice will serve as a base to soak up all those otherworldly flavours.

We will send you:

  • 320g Chicken fillets
  • 60g Baby spinach
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 1 Lime
  • 200g Trimmed French beans
  • 165ml Coconut milk
  • 157g Basmati rice
  • 18g Mild yellow curry paste
  • 15g Mango chutney
  • 12g Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

You will need:

Medium pot
Large pot
Salt & pepper
Total Fat
20 g
Saturated Fat
12 g
920 mg
Total Carbs
87 g
9 g
49 g
10 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Cook the chicken
While the rice cooks, in a large pot, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pot and cook, partially covered, 2 to 3 minutes per side, until cooked through.
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Start the curry
While the rice continues to cook, to the pot of chicken, add the garlic, ginger and curry paste; season with the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk, mango chutney, French beans and ½ cup water (double for 4 portions). Bring to a simmer and cook, stirring occasionally, 5 to 6 minutes, until the sauce has reduced.
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Mise en place
While the curry cooks, roughly chop the cilantro leaves and stems. Juice ½ the lime, cut the remaining half into wedges.
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Finish the curry
To the pot of curry, add the spinach and up to 1 tbsp of the lime juice (to taste). Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted; season with S&P to taste.
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Finish the rice & serve
To the pot of rice, add ½ the cilantro and stir to combine; season with S&P to taste. Divide the rice between your plates. Top with the chicken curry. Garnish with the remaining cilantro and serve with the lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.