Korma Style Chicken and Tandoori Beef Skewers
with Aloo Gobi Mango Chutney Salad and Tomato Salad
Enjoy the best of the British summertime with a BBQ feast! Perfectly suited for cooking on your BBQ, this Korma Style Chicken and Tandoori Beef Skewers can also be just as easily prepared in your oven.
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
4 unit(s)
Bamboo Skewers
350 grams
Salad Potatoes
2 unit(s)
Garlic Clove
300 grams
Cauliflower Florets
1 sachet(s)
Tandoori Masala Mix
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
British Chicken Breasts
1 unit(s)
Lime
125 grams
Baby Plum Tomatoes
40 grams
Mango Chutney
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak your skewers in cold water (this will prevent them from burning). Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes.
Halve the salad potatoes (quarter any larger ones). Peel and grate the garlic (or use a garlic press).
Add the potatoes the to the pan of boiling water. Simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop into a large serving bowl. Set aside to cool.
Meanwhile, halve any large cauliflower florets. Pop the cauli onto a large baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until golden and tender, 15-18 mins.
When ready, remove from your oven. Add to the bowl of potatoes and leave to cool.
Meanwhile, in a large bowl, combine the garlic, tandoori masala mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Shape into sausage shapes, 2 per person.
Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.
In another large bowl, combine the korma curry paste with a third of the yoghurt. Season with salt and pepper and mix together.
Lay the chicken breast onto your 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've butterflied your chicken!
Add to the bowl of marinade and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
If you're using the oven, place the open chicken breasts on a lightly oiled baking tray (pat any leftover marinade over the chicken).
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 chicken has cooked for 5 mins, add the koftas to the same tray. Bake for the remaining time until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Alternatively, cook them on the BBQ.
Meanwhile, zest and halve the lime, then squeeze the lime juice into another large bowl. Mix in the olive oil (see pantry for amount), then season with salt, pepper and a pinch of sugar (if you have any). Stir together.
Halve the baby plum tomatoes. Add the tomatoes to the bowl of lime dressing. Set aside.
In another small bowl, mix the lime zest with the mango chutney and remaining yoghurt. Drizzle over the cauliflower and potatoes.
Serve the chicken and beef koftas with the aloo gobi salad and tomato salad alongside.
Enjoy!
