Indian Inspired Chicken Schnitzel in Curry Sauce

Name: Indian Inspired Chicken Schnitzel in Curry Sauce with Cumin Seed Potatoes and Baby Leaves
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 1 sachet(s) White Cumin Seeds; 12 milliliter(s) Red Wine Vinegar; 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; 1 sachet(s) North Indian Style Spice Mix; 10 grams Chicken Stock Paste; 75 grams Creme Fraiche; 40 grams Mango Chutney; 20 grams Baby Leaf Mix; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 50 milliliter(s) Water for the Sauce

with Cumin Seed Potatoes and Baby Leaves

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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.

Tags:

Egg(s) not included

•Family Friendly

•High Protein

•New

Allergens:

Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

(May contain traces of: Sesame, Celery)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(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)

Egg

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

Dietary Fibre7 g

Protein52 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Baking Paper

•Rolling Pin

•Pan

Instructions

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.

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.

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.

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.

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.