Spiced Yoghurt Chicken Breasts and Tandoor Beef Skewers
with Cauli Mango Chutney Potato Salad and Tomato Salad
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
4 unit(s)
Bamboo Skewers
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 sachet(s)
Tandoori Masala Mix
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
British Chicken Breasts
350 grams
Salad Potatoes
300 grams
Cauliflower Florets
1 unit(s)
Lime
125 grams
Baby Plum Tomatoes
40 grams
Mango Chutney
Not included in your delivery
1 tbsp
Olive Oil
2 tbsp
Water
Nutritional information
Instructions
Soak your skewers in a bowl of water. Preheat your oven to 200°C (if you're not using a BBQ for your meat) and bring a large saucepan of water to the boil with 0.5 tsp of salt. Put the breadcrumbs and water (see ingredients for amount) into a large bowl. Mix together, then add the beef mince, tandoori spice mix. Season with salt and pepper. Mix with your hands and shape into 2 sausage shapes per person. Flatten to make koftas and thread a skewer into each one. Pop on a plate, cover and put in the fridge until ready to cook. IMPORTANT: Remember to wash your hands after handling raw meat!
Pop the korma paste and a third of the yoghurt into a bowl. Season with salt and pepper and mix together. Sandwich each chicken breast between two pieces of clingfilm. Bash the chicken with the bottom of a saucepan or a rolling pin until it’s 1cm thick all over. Add the chicken to the bowl with the korma and yoghurt and mix through to coat. Cover and pop in the fridge until ready to cook. IMPORTANT: Remember to wash your hands after handling raw meat.
Halve the salad potatoes (quarter any larger ones) and add them to the boiling water with 0.5 tsp of salt. Simmer until tender, 15-20 mins, drain in a colander and pop into a large bowl - the one you will be serving them in. Set aside to cool. Meanwhile, pop the cauliflower on a baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until golden and tender, 15-18 mins. When ready, remove from your oven and pop in the bowl with the potatoes - leave to cool.
Zest and halve the lime, squeeze the lime juice into a large bowl. Add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix together. Halve the tomatoes. Add the tomatoes to the bowl with the dressing. Set aside.
Switch your oven to grill setting (medium high), if you're not using your BBQ. Place both the chicken breasts and koftas on a large lightly oiled baking tray (pat any leftover marinade the over chicken). Grill them until the chicken is blistered, slightly charred and cooked through and the koftas are browned on the outside and cooked through, 14-16 mins total, turn halfway through cooking. IMPORTANT: The chicken and koftas are cooked when no longer pink in the middle. Alternatively you could BBQ the meat... weather permitting!
Mix the lime zest with the mango chutney and the remaining yoghurt in a small bowl. Drizzle it over the cauliflower and potato. Serve the chicken breasts and beef kofta skewers with the potato salad and tomato salad alongside and enjoy!
