Put your Feet Up Chicken Breast Korma Traybake
with Spiced Potatoes and Mango Slaw
Our Put your Feet Up Chicken Korma Traybake only takes 10 minutes to prep. Once the veg is in the oven, make your slaw before baking the chicken for an easy dinner that gives you time back!
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)
North Indian Style Spice Mix
96 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
120 grams
Coleslaw Mix
2 unit(s)
British Chicken Breasts
50 grams
Korma Curry Paste
(Contains Mustard)
20 grams
Wild Rocket
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 North Indian style spice mix, 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.
Toss the coleslaw mix through the mayo dressing and season with salt and pepper.
Spread the korma curry paste over the chicken and drizzle with a little oil. Season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove from the oven, cover with foil.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken between your serving plates and drizzle over the remaining mango chutney.
Serve with the spiced potatoes and mango rocket slaw.
Add the remaining mayo alongside for dipping.
Enjoy!
