Recipe of the week, in the meal kit from Dinner Sorted 11th December.

Yum, yum! This week’s chicken dish is a winner. The sweetness of the mango salsa with the fresh raita balance the mildly spiced curry beautifully. Mild Yellow Curry Chicken with Mango Salsa and Raita.

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Ingredients2 Serves4 Serves
Brown Onion, finely chopped
Bacon, cut 1 cm pieces 125g 250g
Corn Cob, kernels removed12
Baby Spinach, thinly sliced40g 80g
Eggs 36
Milk1/4 cup1/2 cup
Plain Flour1/4 cup1/2 cup
Baking Powder1/4 tsp1/2 tsp
Feta Cheese60g120g
Garlic, crushed1/2 clove1 clove
Balsamic Vinegar1 tsp2 tsp
Olive Oil1/2 tbs1 tbs
Mustard1/2 tsp1 tsp



  1. To make the raita; grate 1/3 of the cucumber and 2 radishes (1 for 2 people). Squeeze out excess liquid and stir in with the yogurt. Season with salt and pepper, set aside in the fridge.
  2. To make the fresh salsa; peel and chop mango and avocado. Remove core and seeds from capsicum and chop. Chop remaining cucumber and radishes. Toss all in a bowl with olive oil, lemon juice. Season with salt and pepper
  3. Heat a large fry pan and toast the bread until golden about 1-2 minutes on each side. Combine some olive oil with crushed garlic. Brush with olive oil mix and wrap in foil or paper towel to keep warm. Cut in wedges before serving.
  4. Rub chicken with curry powder and some olive oil. Season with salt and cook in the same pan on medium-high heat for 5 minutes on each side or until cooked through.
  5. Serve chicken with fresh salsa, raita and bread for dipping.