Curried Chicken and Potato

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs zucchini
• 1pcs tomato
• 1pcs Lebanese cucumber
• 2clov garlic
• 300g chicken breast fillet
• 10g vadouvan curry powder
• 23ml vegetable oil
• 10ml white vinegar
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Quarter the unpeeled potatoes. Halve the zucchini lengthwise and cut into 3cm chunks. Cut the tomato into 2cm chunks. Quarter the cucumber lengthwise and cut into 2cm chunks. Crush or finely chop 2 garlic cloves. Cut the chicken into thirds widthwise.
2. Step 2 — Roast veggies
   Put the potato and zucchini on the lined tray. Scatter over half the curry powder (see Make it yours) and drizzle with 3 tsp vegetable oil. Season with salt and pepper and toss to coat. Roast for 10 mins.
3. Step 3 — Roast chicken
   Put the chicken, garlic, remaining curry powder and 3 tsp vegetable oil in a bowl, season with salt and pepper and toss to coat. Put the chicken on top of the veggies on the tray and roast for a further 15-20 mins until the chicken is cooked through and the veggies are tender.
4. Step 4 — Make salsa
   Meanwhile, combine 2 tsp white vinegar and ½ tsp sugar in a bowl and season with salt and pepper. Add the tomato and cucumber and toss to coat.
5. Step 5 — Serve up
   Divide the curried chicken and veggies and salsa among plates or take them to the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   Vadouvan curry powder has a very mild chilli kick. For those who prefer less heat, reduce the curry powder on the chicken and veggies, or roast some separately without it.

Allergens

Sulfit