German Currywurst-inspired Irish Chicken with Roast Baby Potatoes
with tomato and ranch salad0.0(0)
Calories
:
632 kcalProtein
:
53.6g proteinDifficulty
:
EasyFamily Friendly
Calorie Smart
Blender Needed
Allergens:
- Mustard
- Celery
- Milk
- Egg
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
1 tin(s)
Tomato Paste
1 unit(s)
Onion
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Mango Chutney
2 sachet(s)
Ketchup
(Contains: Celery)
50 grams
Grated Cheese
(Contains: Milk, May contain traces of allergens, Milk)
120 grams
Salad Leaves
2 unit(s)
Tomato
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2646 kJ
Energy (kcal)632 kcal
Fat23.7 g
of which saturates8.6 g
Carbohydrate56 g
of which sugars33 g
Dietary Fiber9.6 g
Protein53.6 g
Salt4.2 g
Potassium1054.4 mg
Calcium100.3 mg
Iron0.9 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 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
•Blender
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with oil, salt and pepper.
- Lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper.
- Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Meanwhile, halve, peel, and finely chop the onion.
3
- Place a pot over medium-high heat with a drizzle of oil.
- Add the onion and curry powder (reserve a few pinches for garnish) and fry for 2-3 mins.
- Add the tomato paste, stock, ketchup and 100ml water (per 2P) and simmer for 4-5 mins. Once cooked, stir through the mango chutney.
- Blend the sauce to a smooth puree. Add a splash of water, if required to loosen. Season to taste with salt and pepper. Cover to keep warm.
4
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Cut the tomato into 2cm chunks.
- Just before serving, toss the salad leaves and tomato with the ranch dressing.
- Season to taste with salt and pepper.
5
- Scatter cheese over the potatoes for the final 5-10 mins and return to the oven to allow to melt.
6
- Cut the chicken into small pieces and arrange them on plates.
- Drizzle with curry sauce and sprinkle with a pinch of the reserved curry powder.
- Serve with tomato and ranch salad and cheesy potatoes.
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