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Roasted Chicken Breasts with Potato-and-Vegetable Curry
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Quick
New
Roasted Chicken Breasts with Potato-and-Vegetable Curry

and Toasted Flatbreads

8 min
Difficulty: 1/3
Indian

Ingredients: Chicken breast • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Coconut milk (coconut extract, water) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Limes • Carrots • Yellow onion • Green peas • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Silicone Brush

Tags

Classic-plates
Quick
New
South-southeastasian
Speciality
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Diced Potatoes

250 g

Carrot, julienned

Carrot, julienned

56 g

Onion, chopped

Onion, chopped

56 g

Ginger-Garlic Puree

Ginger-Garlic Puree

2 tbsp

Coconut Milk

Coconut Milk

1 unit(s)

Cilantro

Cilantro

7 g

Green Peas

Green Peas

56 g

Lime

Lime

1 unit(s)

Crushed Tomatoes with Garlic and Onion

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Flatbread

Flatbread

2 unit(s)

Curry Paste

Curry Paste

4 tbsp

Yogurt Sauce

Yogurt Sauce

3 tbsp

Oil

Oil

2 tbsp

Salt

Salt

0.33 tsp

Pepper

Pepper

0.13 tsp

Sugar

Sugar

0.25 tsp

Butter

Butter

2 tbsp

Preparation
1
Cook chicken

  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil.  When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet and brush with half the curry paste. Roast in the middle of the oven for 10-12 min, until cooked through.**

2
Start curry

  • Meanwhile, In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
  • When the oil is hot, add onions. Season with salt. Cook for 2-3 min, stirring often, until onions are almost tender.
  • Add ginger-garlic puree and remaining curry paste. Cook for 1 min, stirring often, until fragrant.
  • Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and coconut milk. Season with salt and pepper. Stir to combine.
  • Bring to a simmer over medium-high.

3
Finish curry

  • Once simmering, reduce heat to medium. add carrots, potatoes and green peas. Stir to combine. Cover and cook for 4-6 min, stirring occasionally, until slightly reduced. Season with salt and pepper.
  • Meanwhile, in a small microwave-safe bowl, add 1 tbsp (2 tbsp) butter. Microwave in 30 sec increments, until butter is melted.

4
Prep

  • On another unlined baking sheet, arrange flatbreads. Brush with melted butter.
  • Toast in the top of the oven for 2-4 min, until browned. (TIP: Keep an eye on flatbreads, so they don't burn!)
  • Meanwhile, roughly chop cilantro.
  • Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
  • To a small bowl, add yogurt sauce, half the lime zest and cilantro. Season with salt and pepper, then stir to combine.

5
Finish and serve

  • Add remaining lime zest and lime juice to curry.
  • Thinly slice chicken.
  • Divide curry between bowls.
  • Divide chicken between bowls.
  • Drizzle cilantro-yogurt sauce over top.
  • Squeeze a lime wedge over top.
  • Cut flatbread in half and serve on the side.

Nutrition per serving

1300

kcal

Calories

58

g

Fat

29

g

Saturated Fat

138

g

Carbohydrate

20

g

Sugar

15

g

Dietary Fiber

62

g

Protein

160

mg

Cholesterol

1450

mg

Sodium

0.5

g

Trans Fat

3000

mg

Potassium

300

mg

Calcium

10

mg

Iron

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