Curried Mango Chutney Glazed Chicken Breast
with Cheera Thoran Style Spinach, Green Beans and Roast Potatoes
Tender chicken flavoured with curry powder and glazed with mango chutney is paired with a traditional Keralan dish - cheera thoran. Consisting of chopped spinach, spices and coconut, it's also known as spinach bhaji. Cheera is the Malayalam word for spinach but you can use any green veg you have to hand in a thoran! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
80 grams
Green Beans
150 grams
Baby Spinach
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
15 grams
Desiccated Coconut
1 sachet(s)
Ground Turmeric
15 grams
Ginger Puree
1 pinch
Chilli Flakes
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the green beans, then cut into thirds. Roughly chop the spinach.
Pop the potato chunks 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 top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, lay the chicken onto another baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the curry powder and use your hands to coat.
Drizzle the honey (see pantry for amount) over the chicken, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Set the toasted coconut aside in a small bowl, wipe out your pan, then pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and shallot. Stir-fry until the beans are starting to char and the shallot is soft and golden, 4-6 mins.
Stir in the turmeric, garlic, ginger puree, chilli flakes (add less if you'd prefer things milder) and mustard seeds to the shallot pan and cook for 1 min.
Add the chopped spinach and toasted coconut, then add a splash of water.
Stir-fry until wilted and piping hot, 2-3 mins. Season with salt, pepper and a pinch of sugar. Remove from the heat (you can reheat later if your potatoes and chicken aren't finished cooking yet).
Once the chicken has finished cooking, remove from the oven and drizzle over the mango chutney. Leave the rest for a couple of mins.
If needed, warm through your spinach cheera style thoran.
Serve the chicken with the cheera thoran and potatoes alongside.
Add a dollop of mayo (see pantry for amount) to your plates. Drizzle over any chicken resting juices.
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