Quick Indian Chicken & Roast Veg Couscous
with Slivered Almonds- Almond
- Milk
- Gluten(Wheat)
They say variety is the spice of life, so we’ve combined succulent chicken and roasted cauliflower with North Indian flavours for the ultimate meal that’s sure to please! Just add some sweet currants for an explosion of colour and flavour. *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 portion
cauliflower
1
carrot
1 sachet
curry powder
2 clove
garlic
1 bag
salad leaves
½ packet
Slivered Almonds
(Contains: Almond; )
1 packet
chicken breast
1 sachet
Mild North Indian Spice Blend
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Cut half the carrot into bite-sized chunks. • Place cauliflower and chopped carrot on a lined oven tray. Drizzle with olive oil, sprinkle over curry powder, and season with salt and pepper. Toss to coat, then roast until tender, 15-20 minutes. • Meanwhile, finely chop garlic. Roughly chop salad leaves. Grate the remaining carrot. • Heat a large frying pan over medium-high heat. Toast slivered almonds (see ingredients), tossing, until golden, 3-5 minutes. Transfer to a bowl.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Season with salt, then add chicken and turn to coat. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. Add the water, grated carrot and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. • Fluff up with a fork, then stir through the roasted veggies and salad leaves.
• Slice mild Indian chicken. • Divide roast veggie couscous between bowls. Top with chicken and dollop with Greek-style yoghurt. • Sprinkle over toasted almonds to serve. Enjoy!
