Indian Inspired Curried Chicken and Roasted Chickpea Salad
with Mango Chutney Yoghurt Dressing
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
1 carton(s)
Chickpeas
1 sachet(s)
Curry Powder Mix
2 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
80 grams
Green Beans
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Mango Chutney
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
125 grams
Baby Plum Tomatoes
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
4 unit(s)
British Chicken Thighs
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. Spread the chickpeas onto a baking tray. Drizzle with oil and sprinkle over the curry powder mix. Season with salt and pepper.
c) Toss to coat evenly. Roast on the middle shelf of your oven until crispy, 16-18 mins. Carefully remove from the oven and turn halfway through.
d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
a) Meanwhile, tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
d) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
e) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Once cooked, set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything bakes, trim the green beans and cut into thirds.
b) Put the chicken pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
c) Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
d) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
b) In a large bowl, combine the mashed garlic, yoghurt, mango chutney, cider vinegar and olive oil for the dressing (see pantry for amount). Taste and season with salt and pepper.
c) Halve the baby plum tomatoes and toss through the dressing. Set aside to macerate.
a) When everything's ready, add the chicken, croutons, roasted chickpeas, green beans, tomatoes and baby leaves to the dressing. Toss to evenly coat.
b) Taste and season with salt and pepper if needed. TIP: Don't add the leaves too early or they'll go soggy.
a) Share the salad between your serving bowls.
b) Crumble over the Greek style salad cheese to finish.
Enjoy!
Step 2 MOD: If you’ve chosen a higher protein version, pan-fry the chicken before the green beans. Fry, 8-10 mins, then set aside. Add to the salad in step 5. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
