Curried Chicken & Kumara Salad

Curried Chicken & Kumara Salad

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 17, 2019.
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Ingredients

Kumara

  • 400g kumara
  • 1 carrot
  • 1 pack curry spices
  • ½ 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

  • 2 Tbsp Bombay aioli

Have Handy

  • Oil
  • Salt & Pepper
  • Vinegar

Steps

  1. Cook kumara Preheat BBQ grill to medium (if using). Preheat oven to 220°C. Dice kumara and carrot 2cm and toss on a lined oven tray with curry spices and a drizzle of oil. Season and roast for about 25 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 2842 kj
679 kcal
Protein 30.1g
Carbohydrate 56.7g
Fat 35.4g