Korma Chicken Breast Skewers
with Chips and Lemon Yoghurt Carrot Salad
Chicken is perfect in these Korma Chicken Breast Skewers to absorb the flavours of the korma curry paste.
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
6 unit(s)
Bamboo Skewers
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
British Chicken Breasts
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
½ unit(s)
Iceberg Lettuce
1 unit(s)
Carrot
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then cut each half into 4 wedges.
In a medium bowl, add the diced chicken and curry powder. Toss to coat in the spices.
Add the onion wedges, korma curry paste and a third of the Greek style yoghurt. Season with salt and pepper and toss to coat well.
Carefully thread the chicken and onion wedges onto the skewers (3 per person). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Transfer the skewers to a lightly oiled large baking tray. Spoon over any remaining korma yoghurt from the bowl.
Bake the skewers on the middle shelf of your oven until cooked through and golden, 15-20 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the lettuce (see ingredients for amount), halve lengthways, then thinly slice.
Trim the carrot, then coarsely grate (no need to peel).
Cut the lemon into wedges.
In a medium bowl, combine the remaining Greek style yoghurt, half the lemon juice and a pinch of salt and sugar.
When the skewers have 5 mins remaining, drizzle over the honey (see pantry for amount). Turn to coat and bake for the remaining time.
Just before serving, add the lettuce and carrot to the yoghurt dressing. Toss to coat.
Share the korma chicken skewers between your plates. Spoon over any remaining sauce from the tray.
Serve the chips, carrot salad and remaining lemon wedges alongside.
Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
