Mughlai Inspired Korma Roasted Chicken
with Charred Pepper & Potato Hash and Soured Cream
Inspired by Mughlai chicken, a dish with a thick curry sauce, this recipe takes the same flavours to make a marinade for the chicken, then serving it on a hash of sticky mango chutney veg. Perfect for a balanced lifestyle, this dish is sure to hit the spot.
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
1 unit(s)
Carrot
450 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).
Pop the carrot and potatoes 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 middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Pop the veg in separate sections on a plate and set aside for now.
Next, lay a chicken breast onto your (now empty) chopping board. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book - you've butterflied your chicken!
Repeat with the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Spread the korma curry paste over the chicken and season with salt and pepper. Lay the butterflied chicken onto another lightly oiled baking tray.
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 veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pepper chunks and stir-fry until just soft, 3-4 mins.
Turn down the heat, then add the garlic and stir-fry for 1 min more.
Add the roasted potatoes and carrot to the pepper pan, tossing to combine. Stir through the mango chutney and season with salt and pepper.
Remove from the heat.
Share the hash between your plates, then slice the chicken widthways into 2cm thick slices and lay on top.
Finish with a dollop of soured cream.
Explore Similar Recipes
