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Crispy Chicken and Bombay Style Potatoes

Crispy Chicken and Bombay Style Potatoes

with Garlicky Green Beans and Raita

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Tags:Under 600 caloriesSpicy
Allergens:Milk

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 conflict 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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

1 sachet

Ground Turmeric

2 unit(s)

Chicken Fillet (skin-on)

1 unit(s)

Curry Powder

1 pack(s)

Mint

1 pack(s)

Green Beans

2 clove

Garlic

75 grams

Greek Style Yoghurt

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1845 kJ
Energy (kcal)441 kcal
Fat11.0 g
of which saturates4.0 g
Carbohydrate44 g
of which sugars3.0 g
Protein45 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into roughly 2cm chunks (no need to peel!). Pop the chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt, pepper and sprinkle over the turmeric. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Meanwhile, pop the chicken breasts in a bowl, drizzle with oil, season with salt and pepper and sprinkle on the mild Indian style curry powder. Rub the spice all over the chicken so it is evenly covered. IMPORTANT: Remember to wash your hands after handling raw chicken. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay the chicken in the pan skin-side down, fry until the skin is golden, 4-5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

3

Don't wash your chicken pan - you'll use it for the green beans! Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Peel and grate the garlic (or use a garlic press).

4

In a small bowl mix the yoghurt with the mint. Season with salt and pepper and set aside for later.

5

While everything cooks, have a quick tidy. When everything is nearly ready, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir fry until tender, 2-3 mins, then add the garlic and a splash of water and cook until tender, 2-3 more mins.

6

Once cooked, remove the chicken from the oven and leave to rest for a couple of minutes. Serve the chicken with the green beans, the curried potatoes and a spoon of the raita. Enjoy!