Curried Chicken Breast Samosa Bowls
with mango chutney
This super speedy dish is short on prep but long on flavour! Enjoy all the elements from samosas that you love, like warm spices, tender potato and steamed peas, but in an easy-to-assemble bowl.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
280 g
Sous Vide Potatoes
¾ cup
Basmati Rice
56 g
Green Peas
4 tbsp
Mango Chutney
1 tbsp
Indian Spice Blend
1 unit(s)
Garlic, cloves
2 tbsp
Curry Paste
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450ËšF and bring a medium pot with 1 1/3 cups (2 2/3 cups) salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 14 min, until rice is tender and water is absorbed. Season with salt. Fluff rice with a fork.
Meanwhile, pat potatoes dry with paper towels. To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the Indian Spice Blend, salt and pepper, then toss to coat. Roast on the middle rack of the oven for 10-12 min, flipping halfway through, until tender and golden-brown.
Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut chicken into 1-inch strips. Season with salt, pepper and remaining Indian Spice Blend. When the pan is hot, add chicken, curry paste and peas. Stir to combine. Add 1/2 cup (1 cup) water. Bring to a simmer. Once simmering, reduce heat to medium and cook for 6-7 min, flipping chicken and stirring occasionally, until water mostly evaporates and chicken is cooked through.
Meanwhile, peel, then mince or grate the garlic. In a small bowl, combine mayo, 1/4 tsp (1/2 tsp) garlic and 1 tsp (2 tsp) water. Divide rice between bowls, then top with potatoes, chicken and peas. Drizzle with mango chutney and garlic aioli. Sprinkle crispy shallots over top. Enjoy!
