Sticky Curried Mango Chutney Chicken Wings and Salmon
with Chips, Kachumber Salad and Yoghurt Sauce
- Sulphites
- Milk
- Almonds
- Nuts
- Fish
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
These Sticky Curried Mango Chutney Chicken Wings and Salmon are flavoursome, crispy and just the right amount of sticky! Glazed with mango chutney, these wings and salmon fillets are served with a classic kachumber salad and a yoghurt sauce for dipping.
Ingredients
450 grams
Potatoes
400 grams
Sous Vide Seasoned Chicken Wings
1 sachet(s)
Curry Powder Mix
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
40 grams
Mango Chutney
20 grams
Baby Leaf Mix
30 grams
Yoghurt Sauce
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, lay the chicken wings onto a baking tray lined with baking paper, skin side up. Drizzle with oil, sprinkle over the curry powder mix and season with salt and pepper.
When the oven is hot, roast the chicken on the middle shelf of your oven until cooked through, 25-28 mins. Turn halfway through. IMPORTANT: Ensure the chicken is piping hot throughout.
Meanwhile, halve the baby plum tomatoes.
Trim the cucumber, then cut into small 1cm pieces.
In a medium bowl, mix the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes, mix together and set aside.
When the chicken wings and chips have about 15 mins left, push the chips to one side of the baking tray. Lay the salmon fillets on the other side, skin-side down. Season with salt and pepper.
Return to the oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Add the mango chutney and the water for the sauce (see pantry for amount) in a large bowl and mix to loosen.
Once the chicken wings have roasted, add them to a bowl and toss them together to coat the wings.
Season with salt and pepper.
Add the cucumber and baby leaves to the cider vinegar dressing and toss together. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken wings and salmon between your serving plates and drizzle over the yoghurt sauce.
Serve the chips and kachumber alongside and sprinkle over the flaked almonds.
