Curried Chicken Breast Traybake
with Cumin Roast Potatoes, Carrots and Green Beans
This Curried Chicken Breast Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
¾ sachet(s)
White Cumin Seeds
(May contain traces of: Sesame, Celery)
2 unit(s)
Carrot
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
150 grams
Green Beans
Not included in your delivery
3 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put the carrots on one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Next, lay the chicken breasts flat on the other side of the carrot tray (use two baking trays if necessary).
Drizzle with oil, season with salt and pepper, then spread the korma curry paste over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the tray onto the middle shelf of your oven to bake until the chicken is cooked through and the carrots are tender, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Turn the carrots halfway through.
Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside for now.
Once everything's nearly ready, boil a half-full kettle. Trim the green beans.
Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
When everything's ready, slice the curried chicken into 2cm thick slices, then share with roasted carrots between your plates. Spoon over the juices from the tray, if you'd like.
Serve the cumin roast potatoes and green beans alongside the mango chutney mayo on the side for dipping.
Enjoy!
