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Creamy Chicken and Roasted Vegetable Curry

Creamy Chicken and Roasted Vegetable Curry

Creamy Chicken and Roasted Vegetable Curry

with Naans and Soured Cream

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Ready in less than 25 minutes, this Creamy Chicken and Roasted Vegetable Curry combines korma curry paste and North Indian spices with roasted sweet potato and cauliflower. The creamy curry sauce that's perfect for mopping up with naan.

Tags:

High Protein

Allergens:

Mustard

•Cereals containing gluten

•Milk

•Wheat

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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

300 grams

Cauliflower Florets

2 unit(s)

Garlic Clove**

30 grams

Tomato Puree

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp

Honey

200 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)4054 kJ

Energy (kcal)969 kcal

Fat31.2 g

of which saturates10.6 g

Carbohydrate116.4 g

of which sugars29.3 g

Dietary Fibre14.7 g

Protein52 g

Salt3.7 g

Potassium378 mg

Calcium25.5 mg

Iron0.6 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Pan

Instructions

Prep the Veg

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Halve or quarter any large cauliflower florets.

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Roast the Cauli

2

a) Pop the cauliflower onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until golden and tender, 16-18 mins. Turn halfway through.

b) Meanwhile, peel and grate the garlic (or use a garlic press).

Spice Things Up

3

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the diced chicken and fry, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Stir in the tomato puree, korma curry paste, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins.

Simmer your Curry

4

a) Next, stir in the veg stock paste, honey and water for the curry (see pantry for both amounts). Season with salt and pepper.

b) Bring to the boil, then reduce the heat to medium.

c) Simmer, stirring occasionally, until the sauce has thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Combine and Stir

5

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir through the roasted veg and three quarters of the soured cream.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

Finish and Serve

6

a) When everything's ready, share the chicken and roasted veg curry between your bowls. Finish with a dollop of the remaining soured cream.

b) Slice up the naans and serve alongside for dipping and scooping.

Enjoy!

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