Double Curried Chicken Breast and Roast Potatoes
with Garlicky Young Pea Pods and Mint Raita
- Milk
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.
Ingredients
450 grams
Potatoes
4 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
1 bunch(es)
Mint
1 unit(s)
Baby Cucumber
160 grams
Young Pea Pods
2 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
Nutrition Values
Utensils
Cooking Steps
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.
Lay the chicken onto a baking tray, drizzle with oil, sprinkle over the curry powder and season with salt and pepper. Rub the spice all over. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
While everything roasts, pick the mint leaves from their stalks and roughly chop (discard the stalks). 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 mint. Season with salt and pepper, then set your raita aside.
Wipe out your (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins. Add the garlic and fry, 1 min.
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 pea pods, potatoes and mint raita alongside.
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