Curried Chicken Breast Traybake
with Cumin Roast Potatoes, Carrots and Green Beans
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
1 sachet(s)
White Cumin Seeds
(May contain Sesame, Celery)
2 unit(s)
Carrot
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Mango Chutney
150 grams
Green Beans
Not included in your delivery
3 tbsp
Mayonnaise
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, sprinkle over the cumin seeds, then season with salt and pepper. 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.
While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put the carrots on one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Next, lay the chicken breasts flat on the other side of the carrot tray (use two baking trays if necessary).
Drizzle with oil, season with salt and pepper, then spread the korma curry paste over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the tray onto the middle shelf of your oven to bake until the chicken is cooked through and the carrots are tender, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Turn the carrots halfway through.
Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside for now.
Once everything's nearly ready, boil a half-full kettle. Trim the green beans.
Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.
Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
When everything's ready, slice the curried chicken into 2cm thick slices, then share with roasted carrots between your plates. Spoon over the juices from the tray, if you'd like.
Serve the cumin roast potatoes and green beans alongside the mango chutney mayo on the side for dipping.
Enjoy!
Step 3 MOD: If you’ve chosen chicken breast instead, prep the chicken the same way, then cook it in the next step for 25-30 mins instead. Slice widthways into 2cm thick slides in the final step.
