Keralan-Style Chicken Breast & Chips With Tamarind Mayo
Sumptuous, simple, spicy. You'll marinate chicken breast in a rich spice mix before roasting until lightly charred and juicy. Serve with chunky chips, toasted cashew and cucumber salad, and a tangy tamarind mayo.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into chunky chips, then add to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 25-30 min or until golden and crispy – these are your chunky chips
Crush your cardamom pod[s] open by squashing with the side of a knife
Add your garam masala and crushed cardamom pod[s] to a bowl with your ground turmeric
Add your ginger & garlic paste and chicken stock mix to the bowl along with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and stir everything together – this is your Keralan-style marinade
Add your chicken breast portion[s] to the marinade and give everything a good mix up – this is your Keralan-style marinated chicken
Add the Keralan-style marinated chicken to a tin foil-lined baking tray
Put the tray in the oven for 18-20 min or until cooked through (no pink meat!) – this is your Keralan-style chicken
While the chicken is cooking, heat a large, dry, wide-based pan over a medium-low heat
Once hot, add your cashew nuts and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Once done, transfer the toasted cashews to a large bowl
Cut your cucumber in to quarters lengthways, then chop into pieces
Add the chopped cucumber to the toasted cashews along with your white wine vinegar, a drizzle of vegetable oil and a pinch of salt and give everything a good mix up – this is your cucumber & cashew salad
Combine your tamarind paste with your mayo in a bowl – this is your tamarind mayo
Slice your red chilli[es] into rounds
Serve the Keralan-style chicken with the chunky chips, cucumber & cashew salad and tamarind mayo to the side
Garnish with sliced red chilli (can't handle the heat? Go easy!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, mustard, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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