Curried chicken with watercress recipe

2 ratings Rate
  • Serves 4
  • 10mins to prepare and 15mins to cook
  • 341 calories / serving
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Spice up chicken with this simple flavouring paste to create a dish that everyone will enjoy.

Preheat one large, heavy griddle pan until very hot.

Mix the Stock Cube with 2tsps of olive oil to make a paste. Add the curry powder and chopped rosemary and mix in well. Spread half of the paste evenly over the top of each chicken breast.

Place the chicken breast fillets on the pre-heated griddle pan, paste side-down and cook for 4–5 minutes.

Spread remaining paste over the unseasoned side of the chicken breast fillets before turning over and cooking for 4–5 more minutes.

When the chicken is almost cooked through, turn off the direct heat and allow the residual heat in the pan to carry on cooking the chicken. Drizzle with a little olive oil. Check the chicken is cooked through. To do this, insert a skewer and if the juices run clear, then the meat it cooked. Then transfer to a serving platter.

Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Toss the watercress with a little olive oil and arrange over the chicken breasts. Garnish with coriander sprigs, a squeeze of lemon juice and a little olive oil and serve at once.

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.












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  • Ingredients

  • 1 Knorr Chicken Stock Cube
  • 50ml (2fl oz) + 2tsps olive oil
  • 1–1½tsps curry powder
  • 1–2tsps rosemary, finely chopped
  • 4 skinless chicken breast fillets
  • squeeze of lemon juice
  • sprigs of fresh coriander
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  • Energy 1427kj 341kcal 17%
  • Fat 16.2g 23%
  • Saturates 2.7g 14%
  • Sugars 0g 0%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 0.4g Protein 48.3g Fibre 0.2g


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