Name: Indian Apricot Chicken with Roasted Cauliflower & Celery Slaw
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Apricot Sauce; 320 g Chicken Breast; 1 Celery; 1 sachet Mumbai Spice Blend; 2 Cauliflower; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

Indian Recipes

Indian Apricot Chicken

with Roasted Cauliflower & Celery Slaw

Get up to $175 off

Tags:

High Protein

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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Apricot Sauce

320 g

Chicken Breast

Celery

1 sachet

Mumbai Spice Blend

Cauliflower

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories377 kcal

Energy (kJ)1580 kJ

Fat14.1 g

of which saturates1.7 g

Carbohydrate17.6 g

of which sugars13.7 g

Dietary Fibre3.9 g

Protein42.8 g

Sodium504 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, then add apricot sauce, turning to coat. TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.

• Divide apricot-glazed Indian chicken, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce. Serve with mayonnaise. Enjoy!