Cheese Crusted Curry Spiced Double Chicken
with apple slaw and roasted potatoes- Egg
- Mustard
- Milk
- Cereals containing gluten
- Wheat
- Celery
- Sulphites
Ingredients
1 unit(s)
Apple
1 unit(s)
Onion
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Ketchup
(Contains: Celery)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
½ sachet(s)
Curry Powder
(Contains: Mustard)
640 grams
Irish Chicken Breast
120 grams
Coleslaw Mix
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve and peel the onion, then cut each half into 3 wedges.
Halve the potatoes lengthways, quartering any larger pieces, and pop them along with the onion onto a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Lay the chicken on another lined baking tray and toss with half the curry powder (per 2P) and season with salt and pepper. Mix the cheese and breadcrumbs in a bowl. Spread half the mayo on the tops of the chicken and sprinkle over the cheesy crumb, pressing down with the help of a spoon. Drizzle over some oil and bake in the middle of the oven.
IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Bake in the middle shelf of the oven until golden and cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Meanwhile, quarter the apple and remove the core and seeds. Cut the apple into 1cm thin sticks.
Toss the coleslaw and apple with the remaining mayo, ketchup, balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
Divide the cheese crusted chicken and roasted potato and onion between plates. Serve the apple slaw alongside.
