Curry Spiced Chicken Breast
with Creamy Curried Lentils and Braised Courgette
Designed by our chefs for a balanced lifestyle, this Curry Spiced Chicken Breast hits the spot. Served up on mild and creamy korma spiced lentils, this recipe packs in protein and fibre.
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
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
50 grams
Korma Curry Paste
(Contains: Mustard)
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
40 grams
Baby Spinach
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
20 grams
Butter
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then quarter lengthways. Chop diagonally into large 3cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until lightly browned, 4-5 mins total. Turn only every couple of mins.
Meanwhile, lay the chicken breasts onto a large baking tray, sprinkle over half the curry powder mix, drizzle with oil and season with salt and pepper.
Roast the chicken on the top 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.
Once the courgette has lightly browned, reduce the heat to medium, then add the butter (see pantry for amount) and the remaining curry powder mix to the pan. Cook for 1-2 mins more.
Stir in the chicken stock paste and water for the sauce (see pantry for amount), then cover with a lid (or foil). Allow to braise until tender, 2-3 mins.
Meanwhile, drain and rinse the lentils in a sieve.
Stir the lentils, korma curry paste, soured cream, spinach and sugar for the sauce (see pantry for amount) through the braised courgette.
Bring to the boil, then lower the heat and simmer until the spinach has wilted and is piping hot, 1-2 mins. Remove from the heat.
Taste and season with salt and pepper if needed.
Just before everything's ready, reheat the lentils, adding a splash more water if you feel it needs it.
Once the chicken is cooked, drizzle over the honey (see pantry for amount), then thinly slice widthways.
Share the curried lentils and braised courgette between your serving bowls.
Top with the sliced chicken and sprinkle over the flaked almonds to finish.
Enjoy!
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