Aloo Gobi with Chicken and Mango Chutney Drizzle
with cooling yoghurtCalories
:
928 kcalProtein
:
57.9g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Onion
300 grams
Cauliflower Florets
2 unit(s)
Garlic
2 unit(s)
Tomato
1 unit(s)
Ginger
1 sachet(s)
Mango Chutney
5 grams
Coriander
75 grams
Yoghurt
(Contains: Milk)
2 sachet(s)
North Indian Style Spice Mix
150 grams
Rice
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3883 kJ
Energy (kcal)928 kcal
Fat7.6 g
of which saturates3.4 g
Carbohydrate161.3 g
of which sugars28.9 g
Dietary Fiber14.1 g
Protein57.9 g
Salt0.6 g
Potassium1831.7 mg
Calcium131.6 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9. Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the potato and cauliflower onto a large (lined) baking tray.
- Toss with half the North Indian spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Halve, peel and thinly slice the onion.
- Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the coriander (stalks and all).
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tomato and onion and cook until softened and lightly charred, 4-5 mins. Season with salt and pepper.
- Add garlic and ginger. Cook for 4-5 mins.
- Add 200ml water (per 2P), reduce the heat to medium and simmer until slightly thickened, 2-3 mins.
5
- Slice through the chicken horizontally to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with remaining North Indian spice, salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once cooked, add roast veg, potatoes and coriander to the curry. Stir gently until combined.
6
- Divide the rice and potato curry between bowls.
- Top with chicken, a dollop of mango chutney and yoghurt.
