Indian Inspired Roasted Chicken Breast
with Charred Pepper & Potato Hash and Soured Cream
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 unit(s)
Carrot
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Mango Chutney
75 grams
Soured Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).
Pop the carrot and potato onto a large baking tray. Drizzle with oil, 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 on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Pop the veg onto a clean plate and set aside for now (keeping them apart a little on the plate).
Next, lay a chicken breast onto your now empty chopping board. Place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s). You have butterflied your chicken!
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Spread the korma paste all over the chicken, season with salt and pepper, then lay them onto another lightly oiled baking tray.
Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the veg has 5 mins roasting time remaining, heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and sit-fry until just soft, 3-4 mins.
Turn down the heat, add the garlic and stir-fry for 1 min more.
Add the potatoes and carrot into the pepper, tossing to combine. Stir through the mango chutney, season with salt and pepper, then remove from the heat.
Share the hash between your plates, then slice the chicken widthways and lay on top.
Finish with a dollop of soured cream.
Enjoy!
