Curried Chicken & Kumara Salad Beans

Curried Chicken & Kumara Salad Beans

Ready in 40 minutes Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 17, 2019.



  • 800g kumara
  • 2 carrots
  • 1 pack curry spices
  • 2/3 pack baby spinach


  • 1 pack chicken thighs
  • 1 pack chicken herb blend


  • 1 Lebanese cucumber
  • 1 bunch mint
  • 1 pack capers

To Serve

  • ½ pack Bombay aioli

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar


  1. Cook kumara Preheat BBQ grill to medium (if using). Preheat oven to 220°C. Dice kumara and carrots 2cm and toss on a lined oven tray with curry spices and a drizzle of oil. Season and roast for 25 -30 minutes, until golden and tender.
  2. Prep chicken Pat chicken dry, season and toss with chicken herb blend and a drizzle of oil.
  3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side, or until cooked through. Rest, covered, for a few minutes before slicing thinly. Toss sliced chicken in any resting juices. Alternatively, cook on BBQ.
  4. To finish Finely dice cucumber and roughly chop mint. Toss in a bowl with capers and a drizzle of vinegar. Season.
  5. Fold spinach through cooked kumara and carrot and drizzle with vinegar. Season to taste.
  6. Serve kumara and chicken with cucumber and Bombay aioli.

Nutritional Information

Energy 2836 kj
678 kcal
Protein 31.7g
Carbohydrate 55.4g
Fat 35.3g