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£5.96/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the chicken according to pack instructions. Add the aubergines and tomatoes (on the vine) with 45 minutes to go, then toss with the chicken juices and spread into an even layer. Ensure everything is golden and crisp and the chicken is cooked through, with no pink meat and juices that run clear.
Meanwhile, make the butter curry sauce. Warm the oil in a saucepan, add the whole spices from the curry kit, most of the onions and the coriander stalks, finely chopped. Fry for 5 minutes until softened, then add the paste and sauce from the kit and cook according to pack instructions.
Mix the remaining onions with the lemon juice and a pinch of salt, then set aside to pickle. Grate the cheese over the naans and bake alongside the chicken for the final 2 minutes, until the cheese is melted and the breads are hot.
Spread the curry sauce over a large platter. Cut the chicken into 4 pieces (divide the leg into drumstick and thigh, and cut the breast in half) and arrange on top of the sauce with the roasted aubergine and tomatoes. Serve topped with a handful of coriander leaves, the onion pickle and cheesy naans alongside to scoop everything up.
For best results, leave the chicken to rest for 5-10 minutes before serving, and pour the resting juices from the tray into the curry sauce to boost the flavour.
Typical values per serving when made using specific products in recipe
Energy | 2,621kJ/ 626kcals |
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Fat | 27.8g |
Saturated Fat | 8.5g |
Carbohydrates | 49.9g |
Sugars | 18.1g |
Fibre | 9.8g |
Protein | 39.1g |
Salt | 2.4g |
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