Directions:
- Heat oven to 400F and line a baking tray with foil.
- Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side.
- Stuff with the mango chutney, then seal the pocket closed around the chutney witha toothpick.
- Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
- Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin seeds, bay leaves and cinnamon then cook, stirring for 1 minute.
- Stir in the rice. Pour over 1 7/8 cup boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce the heat; simmer for 15 minutes.
- Remove bay leaves and cinnamon, stir in the cilantro and serve with the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.06 Kcal (1788 kJ) | ||
| Calories from fat | 115.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.84g | 20% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 784.6mg | 33% | |
| Potassium | 800.41mg | 17% | |
| Total Carbs | 32.53g | 11% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 49.85g | 100% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 24.6mg | 137% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 121.64 Kcal (509 kJ) | ||
| Calories from fat | 32.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 20% | |
|---|---|---|---|
| Cholesterol | 39.66mg | 46% | |
| Sodium | 223.49mg | 33% | |
| Potassium | 227.99mg | 17% | |
| Total Carbs | 9.26g | 11% | |
| Sugars | 1.48g | 21% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 14.2g | 100% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 7mg | 137% | |
| Calcium | 13.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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