Curried Chicken Traybake
with roast potatoes, carrots and broccoli4.0(54)
Calories
:Â
714 kcalProtein
:Â
50.1g proteinDifficulty
:Â
MediumFamily Friendly
Protein Rich
Allergens:
- Milk
- Hazelnuts
- Sesame
- Cereals containing gluten
- Peanut
- May contain traces of allergens
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
3 unit(s)
Potatoes
2 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
75 grams
Yoghurt
(Contains: Milk)
320 grams
Irish Chicken Breast
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Broccoli
10 grams
Hazelnuts
(Contains: Sesame, Cereals containing gluten, Peanut, May contain traces of allergens, Hazelnuts)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2989 kJ
Energy (kcal)714 kcal
Fat20.4 g
of which saturates4.5 g
Carbohydrate90.4 g
of which sugars18.9 g
Protein50.1 g
Salt3.5 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
•Pan with Lid
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- 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 carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Lay the carrots out on one side of a separate lined baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.
3
- Lay the chicken alongside the carrots (use two baking trays if necessary). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Drizzle 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 tray 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 halfway through cooking.
5
- Roughly chop the hazelnuts.
- Place a pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, 2-3 mins. Remove from the pan and set aside.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Return the pan to a high heat with a drizzle of oil. Once hot, fry the broccoli for 2-3 mins.
- Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
6
- When everything is ready, share the curried chicken between plates.
- Serve the potatoes, carrots and broccoli alongside.
- Spoon over the juices from the tray if you like.
- Finish with a drizzle of yoghurt over the chicken and a scattering of hazelnuts over the broccoli.
