with mango chutney
A recipe conveniently customised just to your liking.
Tags
Diced Irish Chicken Breast
260 grams
Bamboo Skewers
8 unit(s)
Tandoori Masala Mix
2 sachet(s)
Mango Chutney
1 sachet(s)
Pre-cooked Brown Rice
250 grams
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Rogan Josh Curry Paste
1 sachet(s)
Tomato
1 unit(s)
Scallion
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Soak the skewers in cold water (find them loose in your box).
- Halve and peel the onion, then cut into 2cm chunks.
- Halve the pepper and discard the core and seeds. Chop into 2cm cubes.
- To a medium bowl, add the chicken, tandoori spice, rogan josh paste, half the onion and half the bell pepper.
- Toss to coat and season with salt and pepper.
- Carefully thread the onion, chicken and half the pepper onto the skewers (2 per person, use more if needed).
- Place a large pan over medium-high heat with a good drizzle of oil.
- When the pan is hot, add the skewers and fry for 10-15 mins, turning until golden brown on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- While the skewers cook, place a pot over medium-high heat with a drizzle of oil.
- Add the remaining onion and bell pepper and fry until softened, stirring occasionally, 4-5 mins.
- Stir through the rice and a splash of water. Mix well and allow to warm through for another 2-3 mins.
- Season to taste with salt and pepper.
- Meanwhile, trim and thinly slice the scallion.
- Cut the tomato into 2cm chunks.
- In a small bowl toss the scallion and tomatoes with a drizzle of oil. Season to taste with salt and pepper.
- Divide the rice, skewers and salad between plates.
- Drizzle the mango chutney over the top.
2114
kJ
Energy (kJ)
505
kcal
Energy (kcal)
7.8
g
Fat
1.3
g
of which saturates
68.6
g
Carbohydrate
21.4
g
of which sugars
9.6
g
Dietary Fiber
40
g
Protein
0
mg
Cholesterol
3.86
g
Salt
