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Curried Chicken Breast Traybake
Curried Chicken Breast Traybake

Curried Chicken Breast Traybake

with Cumin Roast Potatoes, Carrots and Green Beans

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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.

Tags:
Family Friendly
Allergens:
Mustard

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.

Total40 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

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

Nutritional information

Energy (kJ)2824 kJ
Energy (kcal)675 kcal
Fat24.7 g
of which saturates3 g
Carbohydrate69.8 g
of which sugars23.8 g
Dietary Fibre12.5 g
Protein46.7 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Small Bowl
•Medium Saucepan
•Kettle
•Colander

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 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.

Prep the Carrots
2

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.

Flavour the Chicken
3

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.

 

Time to Traybake
4

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.

Cook the Beans
5

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.

Serve
6

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!

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