Spiced Yoghurt Chicken Breasts and Tandoori Beef Skewers
with Cauli Mango Chutney Potato Salad and Kachumber
- Cereals containing gluten
- Mustard
- Milk
- May contain traces of allergens
- Celery
We love a good Chicken Breasts & Beef Skewers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
4
Bamboo Skewers
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
1
Tandoori Masala Spice
50
Korma Curry Paste
(Contains: Mustard)
150
Greek Style Natural Yoghurt
(Contains: Milk)
2
British Chicken Breasts
350
Salad Potatoes
300
Cauliflower Florets
1
Mint
1
Coriander
1
Lime
125
Baby Plum Tomatoes
½
Cucumber
(May contain traces of: Celery)
40
Mango Chutney
Not included in your delivery
1
Olive Oil
2
Water
Utensils
Instructions
Soak your skewers in a bowl of water. Preheat your oven to 200°C (if you're not using a BBQ for your meat) and bring a large saucepan of water to the boil with 0.5 tsp of salt. Put the breadcrumbs and water (see ingredients for amount) into a large bowl. Mix together, then add the beef mince, tandoori spice mix. Season with salt and pepper. Mix with your hands and shape into 2 sausage shapes per person. Flatten to make koftas and thread a skewer into each one. Pop on a plate, cover and put in the fridge until ready to cook. IMPORTANT: Remember to wash your hands after handling raw meat!
Pop the korma paste and a third of the yoghurt into a bowl. Season with salt and pepper and mix together. Sandwich each chicken breast between two pieces of clingfilm. Bash the chicken with the bottom of a saucepan or a rolling pin until it’s 1cm thick all over. Add the chicken to the bowl with the korma and yoghurt and mix through to coat. Cover and pop in the fridge until ready to cook. IMPORTANT: Remember to wash your hands after handling raw meat.
Halve the salad potatoes (quarter any larger ones) and add them to the boiling water with 0.5 tsp of salt. Simmer until tender, 15-20 mins, drain in a colander and pop into a large bowl - the one you will be serving them in. Set aside to cool. Meanwhile, pop the cauliflower on a 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 and pop in the bowl with the potatoes - leave to cool.
Meanwhile, pull the mint leaves off their stalks and finely chop (discard the stalks). Roughly chop the coriander (stalks and all). Zest and halve the lime, squeeze the lime juice into a large bowl. Add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix together. Halve the tomatoes. Trim the cucumber then quarter lengthways, chop widthways into small pieces. Add the tomatoes and coriander to the bowl with the dressing. Set aside. TIP: You'll add the cucumber at the last minute - this will keep it fresh and crunchy!
Switch your oven to grill setting (medium high), if you're not using your BBQ. Place both the chicken breasts and koftas on a large lightly oiled baking tray (pat any leftover marinade the over chicken). Grill them until the chicken is blistered, slightly charred and cooked through and the koftas are browned on the outside and cooked through, 14-16 mins total, turn halfway through cooking. IMPORTANT: The chicken and koftas are cooked when no longer pink in the middle. Alternatively you could BBQ the meat... weather permitting!
Mix the lime zest with the mango chutney, the remaining yoghurt and half the mint in a small bowl. Drizzle it over the cauliflower and potato, then sprinkle over the remaining mint. Add the cucumber to the tomato and mix to combine - kachumber done! Serve the chicken breasts and beef kofta skewers with the potato salad and kachumber alongside and enjoy!
