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Aloo Gobi Chicken Breast Stew
Aloo Gobi Chicken Breast Stew

Aloo Gobi Chicken Breast Stew

with Green Beans and Yoghurt

Recipe Development Team
Recipe Development TeamPublished on February 08, 2024
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This Aloo Gobi Chicken Breast Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
•Spicy
Allergens:
Mustard
•Celery
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

1 unit(s)

Onion

3 unit(s)

Garlic Clove**

80 grams

Green Beans

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Tomato Passata

1 pot(s)

KNORR Vegetable Stock

(Contains: Celery May contain traces of: Celery)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

250 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3001 kJ
Energy (kcal)717 kcal
Fat22.3 g
of which saturates9.7 g
Carbohydrate83.8 g
of which sugars32.1 g
Dietary Fibre14.5 g
Protein46 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Garlic Press

Cooking Instructions and Tips

Roast the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel). Halve any large cauliflower florets.

Pop the potatoes onto one side of a large baking tray. Place the cauliflower florets onto the other side. Drizzle with oil, season with salt and pepper, then sprinkle the curry powder mix over both veg.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Fry the Chicken and Onion
2

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the diced chicken and onion and stir-fry until browned, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

Finish the Prep
3

In the meantime, peel and grate the garlic (or use a garlic press).

Trim and halve the green beans.

Stir the garlic and the korma curry paste into the saucepan. Fry for 1 min until fragrant.

Simmer and Stir
4

Pour the passata, Knorr vegetable stock pot and water for the sauce (see pantry for amounts) into the saucepan. Stir in the green beans.

Bring to the boil, then simmer until the chicken is cooked through and the stew has thickened a little, 8-10 mins. IMPORTANT: Cook so there's no pink in the middle.

Finishing Touches
5

When the stew has thickened slightly, stir in the mango chutney and butter (see pantry for amount), until melted. 

Stir the roasted potatoes into the stew. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up
6

Share your chicken aloo gobi stew between your bowls.

Top with the roasted curried cauliflower.

Swirl the Greek style natural yoghurt into the stew to finish.

Enjoy!

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