Indian-Inspired Chicken with Tikka Sauce
with Roasted Veggies, Cilantro and Yogurt Sauce- Milk
- Mustard
- Egg
- Sesame
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Fish
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
Ingredients: Chicken breasts • Yellow potato • Carrot • Sweet bell pepper • Tikka curry sauce (milk) (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yogurt sauce (milk) (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) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
½ cup
Tikka Sauce
(Contains: Milk May be present: Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
3 tbsp
Yogurt Sauce
(Contains: Milk)
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut potatoes into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch thick half moons.
- To a parchment-lined baking sheet, add potatoes, peppers, carrots and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with half the Indian Spice Mix, salt and pepper. Toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Indian Spice Mix, salt and pepper.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then 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. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Carefully wipe the pan clean.
- Meanwhile, roughly chop cilantro.
- Heat a small pot over medium. When the pan is hot, add tikka sauce, 1/4 cup (1/3 cup) water and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until warmed through.
- Add half the cilantro. Stir to combine. Season with salt and pepper.
- Slice chicken.
- Divide veggies and chicken between bowls
- Top with tikka sauce.
- Drizzle yogurt sauce over top.
- Sprinkle remaining cilantro over top.
