Honey Spiced Roasted Chicken
with Pea and Potato Oven Baked Curry
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.
Korma Curry Paste
Chicken Stock Paste
Tandoori Masala Mix
Not included in your delivery
Sugar for the Sauce
Oil for the Chicken
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
Chop the potatoes into 1cm chunks (no need to peel).
Add the korma paste, chicken stock paste, potato chunks, sugar for the sauce and boiling water (see pantry for both amounts) to a large ovenproof pan. Season with salt and pepper.
TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before cooking.
Put your pan on high heat and bring to the boil, then cover with a lid or some tin foil.
Put on the middle shelf of your oven to cook until the potatoes are tender, 25-30 mins.
Meanwhile, put the tandoori masala mix, honey and oil for the chicken (see pantry for amount) in a large bowl. Season with salt and pepper and mix together.
Add the chicken and turn to coat in the mixture, then transfer to a large baking tray lined with baking paper.
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. The chicken is cooked when no longer pink in the middle.
Once the curry and chicken are cooked, remove from the oven.
Leave the chicken to rest on a chopping board.
Stir the peas, soured cream and butter (see pantry for amount) into the curry.
Taste and add salt and pepper if you feel it needs it.
Add a splash of water if a little thick.
Slice each chicken breast into 5 pieces.
Spoon the curry into bowls and serve the chicken on top.