Korma Chicken Skewers
with chips and carrot salad
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Mustard
•Milk
•Egg
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Bamboo Skewers
600 grams
Potatoes
1 unit(s)
Onion
2 sachet(s)
Curry Powder
(Contains: Mustard)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
75 grams
Yoghurt
(Contains: Milk)
40 grams
Salad Leaves
1 unit(s)
Carrot
1 unit(s)
Lemon
2 sachet(s)
Honey
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2706 kJ
Energy (kcal)647 kcal
Fat14.5 g
of which saturates3.7 g
Carbohydrate89.2 g
of which sugars21.8 g
Dietary Fiber11 g
Protein42.3 g
Salt1.7 g
Potassium1170 mg
Calcium35.8 mg
Iron0.4 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Soak your skewers in cold water to prevent them from burning (find them loose in your box).
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
- Pop onto a large baking tray. Toss with salt, pepper and a drizzle of oil. 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.
2
- Meanwhile, halve and peel the onion, then cut each half into 4 wedges.
- Add the chicken and curry powder to a bowl and toss to coat in the spices. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the onion wedges, korma paste and one-third of the yoghurt. Season with salt and pepper and toss to coat.
- Carefully thread the chicken and onion wedges onto the skewers (2 per person, use more if needed).
3
- Transfer the skewers to a lined baking tray.
- Spoon over any remaining korma yoghurt from the bowl.
- Bake the skewers on the middle shelf of your oven until golden, 12-15 mins.
4
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter the lemon.
5
- In a medium bowl, combine the remaining yoghurt and juice from half the lemon wedges with a pinch of salt and sugar.
- When the skewers have 5 mins remaining, drizzle over the honey. Turn to coat and bake for the remaining time.
- Just before serving, add the salad leaves and carrot to the yoghurt dressing. Toss to coat.
6
- Share the korma chicken skewers between your plates. Spoon any sauce remaining on the tray over the top.
- Serve chips, carrot salad and remaining lemon wedges alongside.
- Add a dollop of mayo on the side for dipping.
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