Quick and easy chutney chicken recipe
Bruno Loubet Recipe created by Bruno Loubet

Green Chutney Chicken with Tilda Pulses & Rice Split Pea, Green Chilli & Coriander

45 mins
  • Serves 4
  • Adventurous
  • Prep: 35 mins
  • Cook: 10 mins

A delicious recipe by michelin star chef Bruno Loubet, using Tilda Pulses & Rice Split Pea, Green Chilli and Coriander.


  • 4 pouches of Tilda Pulses & Rice Split Pea, Green Chilli & Coriander
  • 1 green chilli
  • 8 tbsp. natural yoghurt (5 tbsp for the green sauce and 3 tbsp for the olive oil)
  • 2 tbsp. fresh coriander
  • 25 mint leaves
  • Juice of 1 lemon
  • 1 tbsp. honey
  • Cardamom seeds from 2 pods, crushed
  • 60g shallots
  • 4 small breasts of chicken, diced
  • 4 tbsp. olive oil
  • Salt and pepper
  • 2 tbsp. toasted flaked almonds


  1. In a blender, place the green chili, yoghurt, coriander, mint, lemon juice, honey, cardamom, shallots and process until you get a fine green sauce.
  2. Pour the green sauce over the diced chicken, covering evenly. Cover with a cling film, place in the fridge and allow to marinate for 30 minutes.
  3. Skewer the diced chicken and grill on a cast iron grill or barbeque.
  4. Reduce the remaining of the sauce in a pan until thick enough to coat the chicken.
  5. Heat up the Tilda Pulses & Rice pouch, & decant onto plates.
  6. Share the chicken between the 4 plates and spoon over the green sauce.
  7. Mix the olive oil with the remaining yoghurt, season to taste. Drizzle over the dish and then sprinkle the toasted flaked almonds

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