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Curried Chicken Breast and Turmeric Roasties

Curried Chicken Breast and Turmeric Roasties

with Garlicky Green Beans and Raita

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This delicious Curried Chicken Breast and Turmeric Roasties has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

Turmeric

2 unit(s)

Chicken Fillet (skin-on)

1 sachet

Curry Powder

1 bunch(es)

Mint

150 grams

Green Beans

2 unit(s)

Garlic

1 sachet

Mango Chutney

75 grams

Greek Style Yoghurt

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2124 kJ
Energy (kcal)508 kcal
Fat11.0 g
of which saturates4.0 g
Carbohydrate56 g
of which sugars16.0 g
Protein46 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Frying Pan
Garlic Press
Small Bowl
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 onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the ground turmeric. 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 middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, pop the chicken breasts in a bowl. Drizzle with oil, season with salt and pepper then sprinkle on the curry powder. Rub the spice evenly all over the chicken. IMPORTANT: Wash your hands after handling raw chicken and its packaging. 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 the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side. Transfer to a baking tray (skin-side up) and set the pan aside. Roast on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

3

While everything roasts, 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 then set aside.

5

Wipe out and put your (now empty) frying pan 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, turn the heat down to medium and cook for 1 min. Then 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. Remove the pan from the heat.

6

Once cooked, remove the chicken from the oven and drizzle over the mango chutney. Ensure the chicken is coated and then leave to rest for a couple of mins. Slice the chicken widthways and serve on plates alongside the green beans, curried potatoes and a spoonful of the raita alongside. Enjoy!