Come rain or shine, it's time for a great British BBQ! Our summery dishes such as these Korma Spiced Chicken and Pepper Skewers are designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
40 grams
Mango Chutney
50 grams
Korma Curry Paste
(Contains: Mustard)
2 unit(s)
British Chicken Breasts
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak the skewers in cold water to prevent them from burning.
Chop the potatoes into 2cm wide wedges (no need to peel).
Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
Pop the potato wedges 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 top shelf until golden, 25-35 mins. Turn halfway through.
While the wedges roast, in a medium bowl, combine the mango chutney and korma curry paste. Season with salt and pepper, then mix together.
Cut the chicken breasts into 3cm chunks and add to the bowl of marinade along with the pepper chunks. Mix to coat everything well.
Thread the chicken and pepper pieces onto the skewers (2 per person), alternating between the two.
Transfer your skewers to a lightly oiled baking tray and discard any marinade left in the bowl.
Roast on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything cooks, wash up and dry the (now empty) marinade bowl.
In the clean bowl, combine the red wine vinegar with the olive oil for the dressing (see pantry for amount). Add a pinch of sugar (if you have any).
Season with salt and pepper, then mix together. Set your dressing aside until you're ready to serve.
When everything's ready, add the baby leaf salad to the bowl of dressing and toss to coat. TIP: Don't do this too early or the leaves will go soggy.
Transfer your skewers to your plates and serve the wedges and salad alongside.
Pop the mayonnaise (see pantry for amount) on the side for dipping.