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Curried Chicken



Prep/ Cook Time:

30 Minutes


2 Servings


  • 400g Chicken Breast, flattern the chicken breasts in cling film with a rolling pin.

  • 400g of New Potatoes

  • 60g of Mango Chutney

  • 15g Of Lighter Butter

  • 80g of Watercrew, Spinach and Rocket salad or similar

  • 1 Chicken stock pot

  • 1 tsp of Olive Oil

  • 1 Spring of Parsley, finely chopped

  • 1 tsp of Curry Powder

  • 0.5 tsp of Garlic Granules

  • 100ml Boiling Water


-Mix the stock pot with around 100ml of boiling water, 1 tsp of Curry Powder, 0.5 tsp of Garlic Granules to make a paste.

- Rub the paste Chicken Breasts and put into a hot pan with a tsp of Olive Oil and turn down to medium heat.

- After about 2 minutes, turn the chicken and keep repeating for around 8/10 minutes until Chicken is cooked through.

- Whilst the Chicken is cooking, boil the potatoes until fork soft.

- Drain the potatoes and toss in a bowl with the butter and finely chopped parsley.

- 40g of salad each plate and place the now chopped chicken on top with 30g of mango chutney as a dressing and the Potatoes.

- Season Potatoes with salt and pepper and enjoy.

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