Indian Inspired Curry Night Feast
Prawn & Pea Korma, Chicken Tikka Skewers, Basmati Rice, Naans, Raita, Bhajis and Samosas
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Indian Inspired Curry Night Feast a feast for the eyes as well as the senses.
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
1 unit(s)
Baby Cucumber
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
British Chicken Breasts
75 grams
Tikka Masala Paste
4 unit(s)
Bamboo Skewers
1 pack(s)
Indian Snack Selection
(Contains Cereals containing gluten May contain Nuts, Sesame)
150 grams
King Prawns
(Contains Crustaceans)
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 pouch(es)
Steamed Basmati Rice
120 grams
Peas
80 grams
Mango Chutney
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Add the cucumber to a medium bowl with half the yoghurt. Season with salt and pepper and mix together. Set aside your cucumber raita.
Cut the chicken breasts into 3cm chunks, then add to another medium bowl with the tikka masala paste and remaining yoghurt. Mix well and season with salt and pepper.
Thread the chicken onto the skewers (2 per person). Transfer the skewers to a lightly oiled large baking tray. Discard the leftover marinade.
When the oven is hot, roast on the top shelf until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, remove the Indian selection from its packaging and pop onto one side of a large baking tray. Bake on the middle shelf of your oven until golden, 10-12 mins.
While everything's in the oven, drain the prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Add the korma curry paste to the prawns and fry until fragrant, 1 min.
Stir in the veg stock paste, creme fraiche, honey and water for the curry (see pantry for both amounts). Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
When the Indian selection has 3 mins remaining, add the naans to the other side of the baking tray, sprinkle with a little water and pop back into the oven to warm through for the remaining time, 2-3 mins.
Meanwhile, cook the rice according to packet instructions.
When the curry has finished simmering, stir in the peas until piping hot, 1 min. Season with salt and pepper.
Transfer the rice, cucumber raita and prawn and pea korma to appropriately sized serving bowls.
Place the naans, Indian snacks and chicken tikka skewers onto serving plates.
Drizzle half the mango chutney over the tikka skewers and serve the remaining chutney in a dipping bowl.
Share and tuck in.
Enjoy!
