Roasted Chicken Breasts with Potato-and-Vegetable Curry
and Toasted Flatbreads
Ingredients: Chicken breast • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Limes • Carrots • Yellow onion • Green peas • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cilantro.
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
2 unit(s)
Chicken Breasts
250 g
Diced Potatoes
(Contains: Sulphites May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)
56 g
Carrot, julienned
56 g
Yellow Onion, chopped
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 unit(s)
Coconut Milk
7 g
Cilantro
56 g
Green Peas
1 unit(s)
Lime
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
4 tbsp
Curry Paste
(May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy, Gluten)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet and brush with half the curry paste. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
- When the oil is hot, add onions. Season with salt. Cook for 2-3 min, stirring often, until onions are almost tender.
- Add ginger-garlic puree and remaining curry paste. Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and coconut milk. Season with salt and pepper. Stir to combine.
- Bring to a simmer over medium-high.
- Once simmering, reduce heat to medium. add carrots, potatoes and green peas. Stir to combine. Cover and cook for 4-6 min, stirring occasionally, until slightly reduced. Season with salt and pepper.
- Meanwhile, in a small microwave-safe bowl, add 1 tbsp (2 tbsp) butter. Microwave in 30 sec increments, until butter is melted.
- On another unlined baking sheet, arrange flatbreads. Brush with melted butter.
- Toast in the top of the oven for 2-4 min, until browned. (TIP: Keep an eye on flatbreads, so they don't burn!)
- Meanwhile, roughly chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add yogurt sauce, half the lime zest and cilantro. Season with salt and pepper, then stir to combine.
- Add remaining lime zest and lime juice to curry.
- Thinly slice chicken.
- Divide curry between bowls.
- Divide chicken between bowls.
- Drizzle cilantro-yogurt sauce over top.
- Squeeze a lime wedge over top.
- Cut flatbread in half and serve on the side.
