Spiced Yoghurt Coated Chicken
with Roasted Squash, Cabbage, Broccoli and Curry Garlic Sauce
10 Blue SmartPoints® per serving
10 Purple SmartPoints® per serving
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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
Butternut Squash
1
Ground Coriander
1
Coriander
¾
Broccoli
50
Rogan Josh Curry Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
260
Diced Chicken Thigh
2
Garlic Clove
100
Shredded Savoy Cabbage
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel). Pop the squash on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground coriander. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 30-35 mins. Turn halfway through cooking.
Roughly chop the coriander (stalks and all). Separate the broccoli into florets. Line a large baking tray with foil. Reserve 1 teaspoon of rogan josh paste, and pop the rest into a bowl and add a third of the yoghurt. Season with salt and pepper and stir together. Add the chicken, stir to coat, then pop on 1 side of a baking tray in a single layer. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Pop the broccoli on the other side of the baking tray. Drizzle with oil and season with salt and pepper.
Peel the garlic clove and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop on the tray with the chicken and broccoli. Remove from your oven and turn. Pop it back on the top shelf to finish cooking. Roast the chicken and broccoli on the middle shelf of your oven until the chicken is cooked through and the broccoli is tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the cabbage and season with salt and pepper. Fry until softened and slightly charred, 4-5 mins. Only stir 2-3 times during this time to allow it to char nicely. Remove the pan from the heat and cover with a lid or foil to keep warm.
Pop the remaining yoghurt into a bowl with the reserved curry paste, season with salt and pepper and mix together. When the garlic is cooked, carefully remove it from your baking tray and remove from the tin foil. Mash on your board with a fork and stir it into the yoghurt.
Once everything is cooked, add the broccoli, chicken and cabbage to the tray with the squash and mix to combine. Add in a splash of the water to the curried garlic yoghurt to thin it out, and mix. Serve in bowls and drizzle over the spiced yoghurt. Sprinkle over the chopped coriander and enjoy!
