Honey Glazed Spiced Roast Chicken
with Creamy Curried Lentils and Braised Courgette
This delicious Honey Glazed Spiced Roast Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
10 grams
Chicken Stock Paste
1 carton(s)
Lentils
50 grams
Korma Curry Paste
(Contains Mustard)
75 grams
Soured Cream
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, trim the courgette, then quarter lengthways. Chop diagonally into large 3cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
When hot, add the courgette and cook until starting to go golden, 4-5 mins total. Turn only every couple of mins.
Meanwhile, lay the chicken breasts onto a large baking tray, sprinkle over half the curry powder mix, drizzle with oil and season with salt and pepper.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the courgette has started to go golden, reduce the heat to medium, add the butter (see pantry for amount) and remaining curry powder mix to the pan. Cook for 1-2 mins more.
Stir in the chicken stock paste and water for the sauce (see pantry for amount), then cover with a lid (or foil). Allow to cook until tender, 2-3 mins.
Meanwhile, drain and rinse the lentils in a sieve.
Stir the lentils, korma curry paste, soured cream and sugar for the sauce (see pantry for amount) through the braised vegetables. Bring to the boil, then remove from the heat.
Taste and season with salt and pepper if needed.
Just before everything's ready, reheat the lentils, adding a splash more water if you feel it needs it.
Once the chicken is cooked drizzle over the honey (see pantry for amount), then thinly slice widthways.
Share the curried lentils and braised courgette between your serving bowls.
Top with the sliced chicken and sprinkle over the flaked almonds to finish.
Enjoy!
