Green Chilli Curried Chicken Thighs
with Roasted Sweet Potato and Tenderstem®
- Egg
- Mustard
On your table in less than 25 minutes, these Green Chilli Curried Chicken Thighs pack a punch. With green chilli paste, this recipe delivers fiery flavour with its protein.
Ingredients
2 unit(s)
Sweet Potato
160 grams
Tenderstem® Broccoli
4 unit(s)
British Chicken Thighs
1 sachet(s)
Curry Powder Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Green Chilli Paste
Not included in your delivery
1 tbsp
Honey
30 milliliter(s)
Water for the Chicken
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Pop the sweet potato 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 and tender, 18-20 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the potatoes have 12 mins remaining, roast on the middle shelf until tender and crispy, 10-12 mins.
Once cooked, remove from the oven and set aside.
While the veg cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins.
Turn every 2-3 mins and sprinkle the curry powder over the chicken for the last 5 mins of cooking time. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken cooks, in a small bowl, combine the mayo and half the green chilli paste. Mix and set aside.
In another small bowl, combine the remaining green chilli paste with the honey and water for the chicken (see pantry for both amounts). Mix together.
Once the chicken is cooked, add the chilli honey mixture to the pan and spoon it over the chicken.
Remove the pan from the heat and set aside for a couple of mins.
Share the chicken and any remaining sauce from the pan between your plates, add the roasted sweet potatoes and broccoli.
Add a spoonful of green chilli mayo alongside.
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