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Turmeric Chicken

Turmeric Chicken

with Indian Potatoes

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This turmeric chicken is bright yellow in celebration of our Indian spiced potatoes. So tasty, so much flavour, so much yes! Add a dollop of yoghurt and a squeeze of lemon, and everyone’s ready to party.

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time50 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 sachet

turmeric

1 tub

Greek yoghurt

(ContainsMilk)

2 fillet

chicken breast

400 g

potatoes

½

brown onion

1 clove

garlic

1 knob

ginger

⅔ sachet

mild curry powder

(May be presentNuts)

1 bunch

cavolo nero

½

lemon

Not included in your delivery

1 tbs

olive oil

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2070 kJ
Fat18.8 g
of which saturates5.3 g
Carbohydrate36.1 g
of which sugars8.5 g
Protein41.8 g
Sodium292 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Bowl
Saucepan
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Finely slice the brown onion and cavolo nero (stems removed). Peel and crush the garlic, and peel and finely grate the ginger. Cut the lemon into wedges.

2

In a medium bowl combine the turmeric and half of the Greek yoghurt. Season with salt and pepper. Add the chicken and toss to coat well. Set aside for 10 minutes.

3

Place the potato into a medium saucepan of water and bring to the boil. Cook for 15 minutes, or until tender. Drain.

4

Place a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side and then transfer to the oven for 10 minutes.

5

Meanwhile heat the olive oil in a medium frying pan over a medium heat. Add the brown onion, and cook stirring for 5 minutes or until soft. Add the garlic, ginger and mild curry powder and cook, stirring, for 1 minute or until fragrant. Add the drained potato, cavolo nero and water to the pan and cook, stirring to coat well in the aromatics and curry powder. Cook for 1-2 minutes or until the cavolo nero is wilted. Squeeze with the juice of half of the lemon wedges.

6

To serve, divide the Indian potatoes and turmeric chicken between plates. Dollop with the remaining yoghurt and drizzle with a squeeze of lemon.