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Curried Chicken Thighs

with Roasted Baby Potatoes, Cuke & Cashew Salad

Cooking time

30 minutes




620 /serving

Bone up on your grill skills with these flavour-packed chicken thighs. Whether you’re using a grill pan or keeping that barbecue flame lit into the fall, they’re set to sizzle from the grate to the plate thanks to a nifty marinade made from ketchup, Worcestershire and mellow Bay of Bengal spices. Serve them with roasted baby potatoes and a sesame-dressed salad of baby greens and cucumbers with the crunch of roasted cashews to keep them coming back for more.

We will send you:

  • 8 Chicken thighs
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Cucumbers
  • 1 Lime (or lemon)
  • 900g Baby potatoes
  • 50g Roasted cashews
  • 75ml Sesame Sunshine vinaigrette
  • 45ml Ketchup
  • 15ml Worcestershire sauce
  • 19g Bay of Bengal spices (coriander, black pepper, rice, fennel, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)

Contains: Anchovies, Gluten, Mustard, Sesame, Soy, Sulphites, Cashews, Wheat

You will need:

Sheet pan
Salt & pepper
Parchment paper
Grill pan (or BBQ)
Total Fat
27 g
Saturated Fat
5 g
940 mg
Total Carb
54 g
10 g
42 g
6 g
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Roast the potatoes
Preheat the oven to 450°F. If you wish to use a BBQ, heat it on high, making sure to oil the grill first. Halve the potatoes (or quarter if large). On a lined sheet pan, toss with a generous drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway through, 20 to 25 min., until browned and tender.
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Mise en place
While the potatoes roast, cut the lime into 6 wedges. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Roughly chop the cashews. In a large bowl, make the marinade by combining the Worcestershire sauce, ketchup, juice of 1 lime wedge and a drizzle of oil; season with the remaining spices and S&P. Add the chicken; toss well.
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Cook the chicken
In a grill pan, heat a drizzle of oil on medium. Grill the chicken* (letting the excess marinade drip off) in the pan (or on the BBQ), partially covered, 4 to 6 min., per side, until cooked through.
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Make the salad
In a large bowl, combine the vinaigrette and juice of 1 remaining lime wedge; season with S&P. Add the baby greens, cucumbers and cashews; toss well.
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Plate your dish
Divide the potatoes, chicken and salad between your plates. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.