with fluffy rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Diced Sweet Potato
200 grams
Green Beans
100 grams
Chickpeas
1 pack(s)
Rogan Josh Curry Paste
1 sachet(s)
Passata
1 pack(s)
Tandoori Masala Mix
2 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
1 sachet(s)
Almonds
20 grams
Rice
150 grams
Diced Irish Chicken Breast
260 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Add the sweet potato chunks to a large (lined) baking tray.
- Toss with half the tandoori spice mix, salt and pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and halve the green beans.
- Drain and rinse the chickpeas in a sieve.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the green beans, garlic and remaining tandoori spice mix and fry until starting to char, 2-3 mins.
- Stir through the rogan josh curry paste, passata, chickpeas, stock and 50ml water (per 2P).
- Cover and cook for 5-6 mins.
- Once the sweet potato is cooked, stir into the curry along with the mango chutney. Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the sauce if necessary.
- Spoon the sweet potato curry into your bowls.
- Sprinkle over the almonds.
- Serve the rice alongside.
4077
kJ
Energy (kJ)
974
kcal
Energy (kcal)
15.8
g
Fat
2.6
g
of which saturates
134.8
g
Carbohydrate
30.7
g
of which sugars
23.1
g
Dietary Fiber
53.6
g
Protein
0
mg
Cholesterol
3.72
g
Salt
