Solo: Sunrise Chicken

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Solo: Sunrise Chicken

Tender chicken marinated in spiced yoghurt & sauteed in a fragrant tomato curry. Served with roast veg.

Ingredients to serve 1

  • ½ tbsp x flaked almonds
  • 30ml x yoghurt
  • ½ clove x garlic – peel, grate finely & chop
  • 10g x ginger – peel & chop finely
  • 2 tsp x Jeera Spice Mix
  • 150g x chicken fillets
  • ¼ x onion – peel & chop finely
  • ½ x tomato – grate coarsely
  • ¼ sachet x tomato paste
  • ¼ head x cauliflower – cut into florets
  • 25g x kale – rinse & dry
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 3

Marinated chicken: Mix together the yoghurt, garlic, ginger and Jeera Spice Mix. Coat the chicken with this marinade and season with salt and pepper. Set aside.

Step 4

Curry mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Then add the grated tomatoes and tomato paste and cook, stirring, for 3-5 minutes until the sauce thickens and the colour darkens slightly. Add the marinated chicken and cook for 8-10 minutes until cooked through. Season to taste.

Step 5

Cauliflower & kale: Place a different pan on medium-high heat with a knob of butter. When the butter has melted, add the cauliflower and cook, leaving them for two minutes to brown underneath. Start moving them around for another two minutes until cooked. Add the kale, cook for another 2 minutes and season with salt and pepper.

Step 6

Serve the chicken topped with the toasted almonds, and serve the cauliflower and kale on the side.