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.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 17, 2019.
Ingredients
Kumara
- 800g kumara
- 2 carrots
- 1 pack curry spices
- 2/3 pack baby spinach
Chicken
- 1 pack chicken thighs
- 1 pack chicken herb blend
Cucumber
- 1 Lebanese cucumber
- 1 bunch mint
- 1 pack capers
To Serve
- ½ pack Bombay aioli
Have Handy
- Oil
- Salt & Pepper
- Vinegar
Steps
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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.
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Prep chicken Pat chicken dry, season and toss with chicken herb blend and a drizzle of oil.
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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.
-
To finish Finely dice cucumber and roughly chop mint. Toss in a bowl with capers and a drizzle of vinegar. Season.
-
Fold spinach through cooked kumara and carrot and drizzle with vinegar. Season to taste.
-
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 |