Indian Inspired Chicken Schnitzel in Curry Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Indian Inspired Chicken Schnitzel in Curry Sauce

Indian Inspired Chicken Schnitzel in Curry Sauce

with Cumin Seed Potatoes and Baby Leaves

We've got a tasty selection of schnitzel in the menu inspired by global flavours perfectly paired with crispy chicken! This Indian Inspired Chicken Schnitzel in Curry Sauce isn't your regular chicken curry as it's coated in crispy breadcrumbs and served with cumin potatoes.

Egg(s) not included
Family Friendly
High Protein
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

British Chicken Breasts

50 grams


(Contains Cereals containing gluten)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 unit(s)


¼ tsp

Salt for the Breadcrumbs

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3077 kJ
Energy (kcal)735 kcal
Fat24 g
of which saturates10.1 g
Carbohydrate83.2 g
of which sugars15.5 g
Protein52 g
Salt2.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Baking Paper
Rolling Pin


Roast the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, 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 the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Make your Dressing

Meanwhile, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set aside.

Get Breading

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl and season with the salt (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Fry and Bake

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a large baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Curry Sauce Time

Wipe out the (now empty) frying pan and return to medium-low heat with a drizzle of oil.

Add the North Indian style spice mix and cook until fragrant, 30 secs.

Stir in the chicken stock paste, water for the sauce (see pantry for amount) and creme fraiche. Bring to the boil and simmer until thickened, 1-2 mins.

Stir through the mango chutney, then remove from the heat.

Finish and Serve

When everything's ready, add the baby leaves to the bowl of dressing and toss to coat. Reheat your curry sauce if needed.

Share the chicken schnitzel between your plates. Serve the cumin potatoes and salad alongside.

Drizzle the curry sauce over the chicken to finish.


Meal right image

Explore Similar Recipes

Meal left image