Apricot-Mumbai Chicken & Curry Potatoes

Name: Apricot-Mumbai Chicken & Curry Potatoes with Cucumber & Carrot Ribbon Salad
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 2 clove garlic; 1 sachet curry powder; 1 sachet Brown Mustard Seeds; 1 packet mayonnaise; 1 cucumber; 1 carrot; 1 packet chicken thigh; 1 sachet Mumbai Spice Blend; 1 packet Apricot Sauce; 1 packet Mixed Salad Leaves; drizzle white wine vinegar

with Cucumber & Carrot Ribbon Salad

Get up to $175 off

Get ready for a flavour-packed adventure! Succulent, Mumbai-spiced chicken gets a sweet coating of apricot sauce, paired with creamy, fluffy smashed potatoes infused with curry powder. Add a refreshing cucumber and carrot ribbon salad for crunch and brightness.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

1 sachet

curry powder

1 sachet

Brown Mustard Seeds

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

cucumber

carrot

1 packet

chicken thigh

1 sachet

Mumbai Spice Blend

1 packet

Apricot Sauce

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3278 kJ

Calories783 kcal

Fat39.3 g

of which saturates9.2 g

Carbohydrate52.9 g

of which sugars36.6 g

Dietary Fibre9.7 g

Protein37.3 g

Sodium529 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil, add curry powder, brown mustard seeds and garlic and cook, stirring, until fragrant, 1 minute. • Remove from heat, add potato to the pan and toss to coat. Lightly crush with a fork and stir through mayonnaise. Season to taste and cover to keep warm.
TIP: Add a splash of water if the potato looks dry!

• Meanwhile, slice cucumber into half-moons (see ingredients). Using a vegetable peeler, slice carrot into ribbons. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, add apricot sauce and a splash of water and turn chicken to coat.

• While the chicken is cooking, in a large bowl, combine cucumber, carrot, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide apricot-Mumbai chicken, curried smashed potatoes and cucumber & carrot ribbon salad between plates. • Spoon any remaining glaze over chicken. Enjoy!