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Korma Spiced Chicken and Pepper Skewers
Korma Spiced Chicken and Pepper Skewers

Korma Spiced Chicken and Pepper Skewers

with Mango Chutney, Wedges and Baby Leaf Salad

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.

Tags:
Family Friendly
High Protein
Calorie Smart
Allergens:
Mustard
Sulphites

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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2595 kJ
Energy (kcal)620 kcal
Fat23.8 g
of which saturates3.3 g
Carbohydrate63 g
of which sugars19.6 g
Dietary Fibre8.7 g
Protein38 g
Salt1.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl

Instructions

Get Prepping
1

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.

Roast the Wedges
2

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.

Make your Marinade
3

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. 

Assemble and Bake your Skewers
4

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.

Mix the Dressing
5

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.

Finish and Serve
6

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.

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