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Member recipe

Curried Chicken & Almond Mash

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Serves 2

A simple, yet very tasty twist on a chicken curry. Curried chicken on a bed of almond, garlic and onion sweet potato mash

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  • For the Chicken:
  • 2 Skinless chicken breasts
  • 1 tbsp Extra Virgin Olive Oil
  • 400ml chicken stock
  • 1 large onion
  • 3 medium shallots
  • 2 cloves of garlic
  • 2 tbsp curry powder
  • 1 tbsp flaked chilli
  • 1 tbsp chilli powder
  • 50g raisins
  • For the Mash:
  • 2 medium sweet potatoes
  • 1 small onion
  • 1 tbsp garlic powder
  • 50g flaked almonds
  • 50ml almond milk
  • To Serve:
  • 200g Mixed Vegetables


    1. Heat oil in a pan and dice chicken, chop onions, shallots and garlic. When oil is heated, add all to the pan and fry for 2 minutes or until chicken is seared
    2. Add chicken stock, spices and raisins and simmer for 25-30 minutes until stock/sauce is thick and sticky
    3. Meanwhile, peel potato, chop and boil in saucepan with garlic powder and onion until soft (5-10 mins)
    4. Drain water from pan and add flaked almonds and milk. Mash
    5. Serve with desired selection of seasonal veg

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