Chicken and Creamy Korma Sauce
with Roasted Potatoes and Peas
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water
¼ tsp
Salt
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side. Once browned, pop the chicken onto a baking tray and roast on the middle shelf of your oven until cooked through, 10-12 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle. When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.
Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
Add the garlic and korma paste and cook until fragrant, 1-2 mins.
Add the creme fraiche, water and salt (see pantry for amounts). Stir to combine and simmer until thickened slightly, 2-3 mins.
Stir through the mango chutney. Taste, and season with salt and pepper if needed.
When there is 2 mins left of potato roasting time, remove the potatoes from the oven.
Add the peas to the baking tray.
Toss together and return to the oven for the remaining time.
Just before you are ready to serve, return the pan to the heat and stir the butter (see pantry for amount) through the sauce until melted.
Once your chicken has finished resting, slice into thin strips and transfer to your plates.
Serve with your potatoes and peas alongside. Finish by drizzling over the creamy curry sauce.
Enjoy!
