Korma Style Spiced Chicken and Pepper Skewers
with Mango Chutney, Wedges and Baby Leaf Salad
This Korma Style Spiced Chicken and Pepper Skewers is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4
Bamboo Skewers
450
Potatoes
1
Bell Pepper
(May contain traces of: Celery)
40
Mango Chutney
50
Korma Curry Paste
(Contains: Mustard)
2
British Chicken Breasts
12
Red Wine Vinegar
(Contains: Sulphites)
50
Baby Leaf Mix
Not included in your delivery
1
Olive Oil for the Dressing
2
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Soak the skewers in cold water (this will prevent them from burning).
Chop the potatoes into 2cm wide wedges (no need to peel).
Halve the 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, combine the mango chutney and korma style paste in a medium bowl. 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 chopped pepper pieces.
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. The chicken is 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.
Enjoy!
