Curried Chicken Breast and Turmeric Roasties
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Curried Chicken Breast and Turmeric Roasties

Curried Chicken Breast and Turmeric Roasties

with Garlicky Green Beans and Raita

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:
WeightWatchers
Under 600 calories
Allergens:
Mustard
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 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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Ground Turmeric

2

Skin-On Chicken Breasts

1

Curry Powder Mix

Mild Curry Powder

(Contains Mustard)

1

Mint

150

Green Beans

2

Garlic Clove

40

Mango Chutney

75

Greek Style Natural Yoghurt

(Contains Milk)

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Nutritional information

Energy (kcal)508 kcal
Energy (kJ)2124 kJ
Fat11 g
of which saturates4 g
Carbohydrate56 g
of which sugars16 g
Protein46 g
Salt0.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grill Pan
Garlic Press
Small Bowl

Instructions

Bombay Style Potatoes
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.

Roast the Chicken
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.

Prep the Veg
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).

Make the Raita
4

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

Garlicky Green Beans
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.

Finish and Serve
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!