Curry and Turmeric Roasted Chicken
and Vegetable Bake
A wonderful fragrant, sunny dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
A wonderful fragrant, sunny dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Preheat the oven to 200°C. Peel and halve shallots. Peel and mince garlic. Peel and cut parsnips and carrots to small cubes. Halve cherry tomatoes.
2
In a bowl, combine shallots, garlic, parsnip, carrot, olive oil, curry powder, turmeric powder and cardamom pods. Mix well, and pour to an oven casserole.
3 Roast
Add chicken breasts on top. Season with salt and pepper. Roast in the oven for 20 minutes.
4 Add and serve
Add cherry tomatoes, and roast for another 10 minutes. Serve with freshly squeezed lime juice and chopped fresh coriander.
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