Crispy, creamy and curry-fied. Those satisfying textures and tastes are all wrapped up in every bite of this tender-roasted chicken and butternut dish. By smothering these well-known ingredients in a creamy curried sauce, it makes for a whole new dinner experience. Let’s get cooking, Chef!
Curried Chicken & Butternut
Curried Chicken & Butternut
with crème fraîche & pumpkin seeds
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut Chunks
- Cabbage
- Chicken
- Creme Fraiche
- Dijon Mustard
- Free-Range Chicken Leg Quarter
- Free-range Chicken Leg Quarters
- Low Fat Plain Yoghurt
- Medium Curry Powder
- Pumpkin Seeds
- Red Bell Pepper
- Red Bell Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DON’T BE Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken leg quarter and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 50ml of warm water, and seasoning.
CREAMY Chicken
When the Chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it!
DON’T BE Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 100ml of warm water, and seasoning.
CREAMY Chicken
When the Chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it!
DON’T BE Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 150ml of warm water, and seasoning.
CREAMY Chicken
When the Chicken has 20-25 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it!
DON’T BE Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 200ml of warm water, and seasoning.
CREAMY Chicken
When the Chicken has 20-25 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it!
Frequently Asked Questions
What is the preparation time for Curried Chicken & Butternut?
The preparation time for Curried Chicken & Butternut with crème fraîche & pumpkin seeds is between 20 and 35 minutes.
What is the total time required to make Curried Chicken & Butternut with crème fraîche & pumpkin seeds?
The total time required to make Curried Chicken & Butternut with crème fraîche & pumpkin seeds is between 40 and 55 minutes.
How many servings does Curried Chicken & Butternut provide?
4 servings
What are the main ingredients in Curried Chicken & Butternut?
Butternut Chunks, Cabbage, Chicken, Creme Fraiche, Dijon Mustard, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Low Fat Plain Yoghurt, Medium Curry Powder, Pumpkin Seeds, Red Bell Pepper, Red Bell Peppers
What is the nutritional information of Curried Chicken & Butternut?
Calories: 927, Carbs: 48 grams, Fat: grams, Protein: 61.6 grams, Sugar: 17.9 grams, Salt: 441 grams
How do I prepare Curried Chicken & Butternut?
DON’T BE CHICKEN, CHEF!: Preheat the oven to 200°C. Place the chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. COMPLETE THE CABBAGE: Place the sliced cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated. ENJOY EVERY BITE: Make a bed of dressed cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it! SPICE IT UP: In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 100ml of warm water, and seasoning. CREAMY CHICKEN: When the chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time. POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
What should be prepared from my kitchen to make Curried Chicken & Butternut?
Butternut Chunks, Cabbage, Chicken, Creme Fraiche, Dijon Mustard, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Low Fat Plain Yoghurt, Medium Curry Powder, Pumpkin Seeds, Red Bell Pepper, Red Bell Peppers
How many calories does Curried Chicken & Butternut have?
927 calories
How much fat content does Curried Chicken & Butternut have?
grams
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