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.
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.
Ingredients
450 grams
Potatoes
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
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
Utensils
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.
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.
Enjoy!
