Aloo Gobi Chicken Breast Stew
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Aloo Gobi Chicken Breast Stew

with Green Beans and Yoghurt

Family Friendly

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.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

450 grams


300 grams

Cauliflower Florets

1 sachet(s)

Curry Powder Mix

1 unit(s)


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 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



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
Protein46 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Garlic Press



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 sauce has thickened a little, 8-10 mins. IMPORTANT: Cook so there's no pink in the middle.


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

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


Share your aloo gobi stew between your bowls.

Top with the roasted curried cauliflower.

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



Step 2 MOD: If you’re adding chicken, add it to the pan with the onion. Fry, 5-6 mins, then continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.