Curried Chicken & Kumara Salad
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 17, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 17, 2019.
Ingredients
Kumara
- 800g kumara
- 2 carrots
- 1 pack curry spices
- ½ pack baby spinach
Chicken
- 1 pack chicken thighs
- 1 pack chicken herb blend
Cucumber
- ½ telegraph 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.
-
Prep chicken Pat chicken dry, season and toss with chicken herb blend and a drizzle of oil.
-
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 |