Put Your Feet Up Chicken Breast Korma Traybake

Name: Put Your Feet Up Chicken Breast Korma Traybake with Cumin Potatoes and Mango Slaw
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 1 sachet(s) White Cumin Seeds; 96 grams Mayonnaise; 40 grams Mango Chutney; 120 grams Coleslaw Mix; 2 unit(s) British Chicken Breasts; 50 grams Korma Curry Paste; 20 grams Wild Rocket

with Cumin Potatoes and Mango Slaw

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Our Put Your Feet Up Chicken Breast Korma Traybake only takes 10 minutes to prep. Once the veg is in the oven, make your slaw before baking the chicken for an easy dinner that gives you time back!

Tags:

Family Friendly

•Calorie Smart

•High Protein

Allergens:

Egg

•Mustard

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

96 grams

Mayonnaise

(Contains: Egg, Mustard)

40 grams

Mango Chutney

120 grams

Coleslaw Mix

2 unit(s)

British Chicken Breasts

50 grams

Korma Curry Paste

(Contains: Mustard)

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2473 kJ

Energy (kcal)591 kcal

Fat23 g

of which saturates2.9 g

Carbohydrate66.7 g

of which sugars19.9 g

Dietary Fibre9.2 g

Protein38.1 g

Salt2.5 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Large Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, 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, 30-40 mins. Turn halfway through.

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper.

Spread the korma curry paste over the chicken and drizzle with a little oil. Season with salt and pepper.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from the oven, cover with foil.

Roast the chicken on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Share the chicken thighs between your serving plates and drizzle over the remaining mango chutney.

Serve with the spiced potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.

Enjoy!

Step 2 MOD: Cook the potatoes on the middle shelf of your oven, 30-40 mins instead.

Step 4: Prep the chicken breasts in the same way. Heat a drizzle of oil in a frying pan. Once hot, fry, 5 mins each side. Once browned, roast on the top shelf of the oven, 10-12 mins.