Chicken Breast Curry & Chips
Crisp Brussels Sprout & Celery Slaw
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Curry and chips—when it comes to British takeout food, it doesn’t get more classic than this. Our Mellow Mumbai spice blend fuels the flavour, amped up with tomato paste and a touch of cream to smooth out any kinks. Slices of tender white meat are bathed in the curry sauce, also good for dipping those chips (potato wedges oven-roasted until golden brown). Celery, radishes and fine-cut Brussels sprouts make for a sharp side slaw.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 450g Potatoes
- 200g Brussels sprouts
- 1 Celery stalk
- 15ml Sherry vinegar
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 120ml Heavy cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
17 g
Sodium
370 mg
Total Carb
57 g
Sugars
7 g
Protein
49 g
Fibre
9 g
Preparation
Make the chips
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Halve the radishes lengthwise; thinly slice crosswise. Thinly slice the celery crosswise on an angle.
Make the curry
In the reserved pan, heat a drizzle of oil on medium-high. Add the spices and tomato paste. Cook, stirring constantly, 30 sec. to 1 min., until dark red and fragrant. Add the demi-glace and cream. Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until slightly reduced; season with S&P. Add the chicken; toss well.
Make the slaw
In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the Brussels sprouts, celery, radishes and a big pinch of S&P; toss well.
Plate your dish
Divide the curry and chips between your plates. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
