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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken curry loaded fries
You’ve never had chicken and chips this good! Our genius dish starts with crispy oven baked wedges, loads them with charred green beans and spinach, a generous helping of curry sauce and yogurt and slices of succulent chicken, all finished with zippy mango, onion and coriander. De-lish!
SWK: High protein
Plants 7
SWK: High fibre
Serving size
Ingredients
- 1000g potatoes
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 160g baby spinach
- 600g diced chicken breast
- 400g passata (tomatoes, salt, citric acid)
- 240g green beans
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 3 onion
- 1 unwaxed lemon
- 2 tsp nigella seeds
Nutritional Information
Calories: 524
Protein: 48g
Carbs: 74g
Fat: 2.8g
Ingredients
- 500g potatoes
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp nigella seeds
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 80g baby spinach
- 2 onion
- 1 unwaxed lemon
- 200g passata (tomatoes, salt, citric acid)
- 160g green beans
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 300g diced chicken breast
Nutritional Information
Calories: 551
Protein: 49g
Carbs: 80g
Fat: 3.0g
Chicken curry loaded fries
You’ve never had chicken and chips this good! Our genius dish starts with crispy oven baked wedges, loads them with charred green beans and spinach, a generous helping of curry sauce and yogurt and slices of succulent chicken, all finished with zippy mango, onion and coriander. De-lish!
Cook time:
35 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x small bowl
- 1x large non-stick saucepan
- 1x non-stick frying pan
Get the fries going
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC.
- Cut the potatoes into fries, then put them on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Pickle the onion
- At the same time, peel and finely slice the onions. Halve the lemon and cut 1 half into wedges.
- In a small bowl, combine a quarter of the sliced onions with half the nigella seeds, lightly season to taste with salt and squeeze over the juice from the remaining lemon half. Set aside to pickle.
Start your curry sauce
- Spritz a large non-stick saucepan with cooking spray and put it over a medium heat. Tip in the remaining onions and the chicken and cook for 5-7 mins.
- Stir in the ginger & garlic paste, curry powder and garam masala. Cook for 1 min.
- Add the spinach and passata and pour in 150ml water (200ml for 4 portions). Lightly season to taste with salt and simmer for 8-10 mins, until the chicken is cooked and the sauce has thickened slightly.
Cook the beans
- Trim the green beans.
- Spritz non-stick frying pan with cooking spray and put it over a high heat. Tip in the beans and the remaining nigella seeds and cook for 3-4 mins until blackened in places.
- Add a splash of water and cook for 1-2 mins, until the beans are soft.
Finish & serve
- Finely chop half the coriander.
- Toss the fries with the chopped coriander, then top with the beans and curry. Drizzle over the yogurt, then scatter over the pickled onions and remaining coriander leaves. Serve with the lemon wedges.