Curried Chicken and Roasted Pepper Salad
with Naan Croutons, Flaked Almonds and Mango Chutney Dressing
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Curried Chicken and Roasted Pepper Salad. It's full of fresh flavours but with an Indian inspired twist.
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
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
British Chicken Thighs
50 grams
Korma Curry Paste
(Contains Mustard)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 unit(s)
Medium Tomato
40 grams
Mango Chutney
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the chicken thighs into a large bowl along with the korma curry paste and mix together to coat.
Lay the chicken flat on one half of a baking tray and the sliced pepper on the other half. Drizzle some oil over the pepper and season with salt and pepper.
Once hot, roast on the middle shelf of your oven until the chicken is browned and cooked through and the pepper is tender, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, cut the naans (1 per person) into roughly 2cm squares.
Pop them onto another baking tray. Drizzle with oil, season with salt and pepper, toss to coat well and spread out into a single layer.
Add the garlic parcel alongside on the same tray.
When the chicken is halfway through cooking, pop the crouton tray onto the top shelf and bake until the croutons are golden and the garlic is softened, 8-10 mins.
Once cooked, remove from the oven and set aside.
While everything's in the oven, chop the tomato into 1cm pieces.
In a large bowl, combine the mango chutney, yoghurt and cider vinegar. Season with salt and pepper to taste, then mix in the tomato.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mango chutney yoghurt, then set aside.
When everything's ready, pop the baby leaf mix, roasted pepper and naan croutons into the bowl of yoghurt dressing. Toss to coat, then share the salad between your serving bowls.
Thinly slice the curried chicken and lay it on top of the salad.
Sprinkle over the flaked almonds to finish.
Enjoy!
