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Curried Chicken Breast and Roast Potatoes
Curried Chicken Breast and Roast Potatoes

Curried Chicken Breast and Roast Potatoes

with Garlicky Green Beans and Coriander Raita

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Designed by our chefs for a balanced lifestyle, this Curried Chicken Breast and Roast Potatoes hits the spot. Inspired by Indian flavours, the curried chicken is served with a cooling cucumber raita and mango chutney. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
•Calorie Smart
Allergens:
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 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Skin-On British Chicken Breasts

1 sachet(s)

Curry Powder Mix

1 bunch(es)

Coriander

1 unit(s)

Baby Cucumber

160 grams

Green Beans

2 unit(s)

Garlic Clove**

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Mango Chutney

Nutritional information

Energy (kJ)2013 kJ
Energy (kcal)481 kcal
Fat10.3 g
of which saturates4.1 g
Carbohydrate62.3 g
of which sugars16.8 g
Dietary Fibre6.1 g
Protein38.4 g
Salt0.8 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Pan
•Garlic Press
•Lid

Instructions

Roast the Potatoes
1

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

Chop the potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Curry Up
2

Meanwhile, pop the chicken breasts into a bowl. Drizzle with oil, season with salt and pepper, then sprinkle over the curry powder.

Rub the spice evenly all over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Cook the Chicken
3

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

Once hot, lay the chicken in the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. Give the pan a wipe and set aside for now. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish the Prep
4

While everything roasts, roughly chop the coriander (stalks and all). Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl, mix the yoghurt with the cucumber and coriander. Season with salt and pepper, then set your raita aside.

Bring on the Beans
5

Wipe out your (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min more.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.

Slice and Serve
6

Once cooked, remove the chicken from the oven and drizzle over the mango chutney, ensuring it's well coated.

Allow the chicken to rest for a few mins before cutting widthways into 2cm thick slices.

Serve your curried chicken on plates with the green beans, potatoes and coriander raita alongside.

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