Creamy Chicken & Roasted Veg Curry
with Naans and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chicken & Roasted Veg Curry in just 20-25 minutes for a delicious and speedy meal.
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
300 grams
Cauliflower Florets
1 unit(s)
Sweet Potato
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
150 grams
Soured Cream
(Contains Milk)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
200 milliliter(s)
Water for the Curry
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve or quarter any large cauliflower florets, then pop onto one half of a baking tray. Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop the diced sweet potato onto the other half of the tray. Drizzle with oil. Season with salt, pepper and the North Indian style spice mix. Toss to coat.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Once hot, add the korma curry paste and garlic. Stir and cook for 2 mins.
a) Next, stir in the tomato puree, veg stock paste and water for the curry (see pantry for amount).
b) Season with salt and pepper, then stir in the sugar (see pantry for amount).
c) Bring to the boil, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid has reduced and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Once the curry sauce has thickened, remove from the heat. Stir in the roasted veg and three quarters of the soured cream.
d) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.
a) When everything's piping hot, serve your chicken curry in bowls and top with a dollop of the remaining soured cream.
b) Slice up the naans and serve alongside for scooping up the curry.
Enjoy!
