Aloo Gobi Chicken Breast Stew
with Green Beans and Yoghurt
- Mustard
- Celery
- Milk
- Celery
- May contain traces of allergens
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!
Ingredients
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 allergens, 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
