Curried Chicken Traybake
with roast potatoes, carrots and green beansCalories
:
578 kcalProtein
:
49.1g proteinTotal
:
45 minutesDifficulty
:
MediumFamily Friendly
Protein Rich
Calorie Smart
Allergens:
- Mustard
- Milk
This curried chicken traybake is one for when you want a recipe that's not too complex, but isn't lacking in flavour and fun. You'll find this meal is easy to make but it also doesn't compromise on taste!
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
150 grams
Green Beans
75 grams
Yoghurt
(Contains: Milk)
320 grams
Irish Chicken Breast
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2420 kJ
Energy (kcal)578 kcal
Fat9.1 g
of which saturates4.2 g
Carbohydrate80.9 g
of which sugars17.4 g
Dietary Fiber11.1 g
Protein49.1 g
Salt1.5 g
Potassium1243.2 mg
Calcium63.3 mg
Iron0.8 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Bring a pot of salted water to the boil for the green beans.
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potatoes onto a large (lined) baking tray.
- Toss with 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 halfway through.
TIP: Use two baking trays if necessary.
2
- Trim the green beans.
- Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Toss the carrots in a drizzle of oil, and season with salt and pepper. Lay on one side of a baking tray.
- Lay the chicken alongside the carrots. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Drizzle the chicken with oil and season with salt and pepper.
- Spread the korma paste over the chicken.
TIP: Notice a stronger smell from your chicken? Don't worry, this is normal due to packaging used to keep it fresh!
4
- Pop the carrots and chicken onto the middle shelf of your oven.
- Bake until the chicken is cooked through and the carrots are tender, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Turn the tray halfway through cooking.
5
- Meanwhile, once the water is boiling, add the green beans and cook until just tender, 4-6 mins.
- Drain in a sieve, then return to the pot. off the heat.
- Season with salt and pepper.
6
- When everything is ready, share the curried chicken between plates.
- Drizzle the honey over the chicken.
- Serve the potatoes, carrots and green beans alongside.
- Spoon over the juices from the tray if you like.
- Finish with a drizzle of yoghurt on the chicken.
