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    Mango chicken

    • Total time: 40 minutes

    Serves: 4


    1 tbsp oil
    800g pack essential Waitrose British Chicken Thighs, skinned
    1 tbsp medium curry powder
    150g mango chutney
    250g basmati rice
    150g frozen sweetcorn
    ½ x 28g pack coriander, chopped 


    1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large frying pan, toss the chicken in the curry powder and fry for 4-5 minutes to brown.

    2. Add the mango chutney and 80ml water and bring to the boil. Transfer to a medium roasting tin and roast for 25-30 minutes or until the chicken is cooked through with no pink meat.

    3. Meanwhile, cook the rice in boiling water for 10-12 minutes, adding the sweetcorn for the last 2 minutes. Drain, season and toss in the coriander.

    4. Serve the rice with the chicken and pour over the juices from the pan. 

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