Chilli Spiced Chicken and Chips
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Chilli Spiced Chicken and Chips

Chilli Spiced Chicken and Chips

with peppers, onion and curry sauce

Crumbed and fried to crispy perfection chicken tops spiced veg and chips—all smothered in glorious golden curry sauce in this delicious fakeaway dish.

Tags:
Protein Rich
Egg(s) not included
Calorie Smart
Spicy
Allergens:
Mustard
Barley
Wheat
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Bell Pepper

1 unit(s)

Chilli

1 sachet(s)

Harissa Spice Mix

600 grams

Potatoes

1 unit(s)

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Flour

unit(s)

Egg

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Nutrition Values

Energy (kJ)2684 kJ
Energy (kcal)642 kcal
Fat11.3 g
of which saturates2.6 g
Carbohydrate91.2 g
of which sugars14 g
Dietary Fiber1.5 g
Protein46.2 g
Cholesterol0 mg
Salt3.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pot with Lid

Instructions

Cook the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and half the harissa spice, then toss to coat. Spread out in a single layer. 
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Veg
2
  • Thinly slice the chilli at an angle widthways.
  • Halve, peel and thinly slice the onion.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Pop the pepper and onion onto a lined baking tray. Drizzle with oil, season with salt and the remaining harissa spice mix. Toss to coat. 
  • When the potatoes have been cooking for 10-15 mins, pop the veg into the oven to cook for the remaining time, 12-15 mins.
Make the Curry Sauce
3
  • Place a pot over medium-high heat with a drizzle of oil
  • Once hot, fry the korma curry paste until fragrant, stirring continuously, 1 min. 
  • In a bowl, mix stock, 1 tbsp flour and 150ml cold water (double both for 4p).
  • Once combined, stir the mixture into the pot and bring to a boil. 
  • Simmer until it thickens to the consistency of curry sauce. Once thickened, remove from the heat and cover to keep warm. Reheat before serving if necessary.
Crumb the Chicken
4
  • Place a hand on the chicken and slice horizontally to make two thin steaks. Season with salt and pepper.
  • Beat 1 egg (double for 4p) in a bowl. 
  • Pop breadcrumbs and paprika in another bowl. Season with salt and pepper.
  • Dip the chicken first in egg then breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh!

Fry the Chicken
5
  • Place a large pan over high heat with just enough oil to cover the bottom.
  • Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins. 
  • Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Allow the oil to get nice and hot before frying to the chicken and crisp up nicely.

Finish and Serve
6
  • Toss the roast veg and chips together then divide between plates. 
  • Top with the crumbed chicken, curry sauce and sliced chilli.
  • Serve any remaining sauce alongside for dipping.
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