Gluten-Free Yoghurt Spiced Chicken from Hello Fresh

Gluten-Free Yoghurt Spiced Chicken

By www.anyonita-nibbles.co.uk
This easy gluten-free dish features gently spiced chicken, broccoli and a creamy broccoli sauce!

Yield: 2 servings
Prep time: 40 min
Cook time: 40 min
Diet: Gluten-Free

Making time for home school, cooking meals and running a business during lockdown is extremely tough. Especially as a single parent. These last 11 months have been incredibly difficult and I've found myself taking solace in comfort food and in the joy and cooking. It's been so nice to be able to whip something up that is filling, easy to make and takes really yummy. 

During lockdown, Hello Fresh reached out to me to try one of the recipes on their site. I browsed through dozens of easy-to-cook options before I decided to go with their Yoghurt Spiced Chicken. It sounded like a good base recipe and would be easy to adapt if I wanted to.

I've made this recipe twice since getting into contact with Hello Fresh. The first time, I made it just as the recipe stated and it was delicious and intriguing but I kept thinking about all the variations I could make. So the second time, I deviated from the recipe a bit. I swapped the chicken for salmon and it was incredible. I swapped the kale for spinach, too. Instead of thinning the curry paste with Greek yoghurt, I decided to use cashew milk and OMG, it was incredible! I have to admit, this was my favourite substitution. If I make this recipe again, I'll keep the cashew milk in place of the Greek yoghurt but I'll swap the salmon and chicken with roasted cauliflower instead and make the entire dish vegan and gluten-free. 

This dish is so easy to make - you'll see that the instructions are easy to follow and the method is familiar if you know your way around the kitchen. The only thing you might have difficulty with is finding rogan josh curry paste but just shop around. It's readily available on the high street. 

Ingredients:

For the spiced yoghurt chicken
1 butternut squash

1 pot ground coriander

1 bunch fresh coriander

1 sachet rogan josh curry paste

1 bag kale

1 head broccoli

2 cloves of garlic

75 grams Greek yoghurt

280 grams diced chicken thighs
Need a conversion? Use this handy chart.

Instructions:

1. Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the squash on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground coriander. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 30-35 mins.
2. Roughly chop the coriander (stalks and all!). Separate the broccoli into florets. Line a large baking tray with foil. Reserve 1 teaspoon of curry paste, and pop the rest in a bowl and add a third of the yoghurt. Season with salt and pepper and stir together. Add the chicken, stir to coat, then pop onto 1 side of a baking tray in a single layer. Pop the broccoli on the other side of the baking tray. Drizzle with oil and season with salt and pepper.
   
   
   
   
   
3. Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop on the tray with the chicken and broccoli. When the squash has been in the oven for 20 mins, remove from your oven and turn. Pop it back on the top shelf to finish cooking. At the same time, roast the chicken and broccoli on the middle shelf of your oven until the chicken is cooked through and the broccoli is tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
4. Pop the remaining yoghurt in a bowl with the reserved curry paste, season with salt and pepper and mix together. Get your washing up done!
   
   
   
   
5. When the butternut is cooked, pop the kale on top and drizzle with oil. Season with salt and pepper and pop back into your oven until the kale is tender and slightly crispy, 3-4 mins. When the garlic is cooked, carefully remove it from your baking tray and remove from the tin foil. Mash on your board with a fork and stir it into the yoghurt.
6. Once everything is cooked, add the broccoli and chicken to the tray with the squash and kale and mix to combine. Add in a splash of the water to the curried garlic yogurt to thin out, and mix. Serve in bowls and drizzle over the spiced yoghurt. Sprinkle over the coriander and enjoy!

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Need a conversion? Use this handy chart.

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