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

Korma Style Spiced Chicken and Pepper Skewers

with Mango Chutney, Wedges and Baby Leaf Salad

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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.

Tags:
Family Friendly
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

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

Nutritional information

Energy (kcal)610 kcal
Energy (kJ)2551 kJ
Fat22.9 g
of which saturates3 g
Carbohydrate58.3 g
of which sugars17.8 g
Protein46 g
Salt2.4 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 (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.

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, 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.

Assemble 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. The chicken is 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.

Enjoy!

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