Indian Chicken & Seeded Roast Potatoes

Name: Indian Chicken & Seeded Roast Potatoes with Cucumber Mixed Salad & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 potato; 1 Brown Onion; ½ cucumber; 1 carrot; ½ tsp brown sugar; 1 packet chicken thigh; 1 sachet Brown Mustard Seeds; 1 bag Mixed Salad Leaves; 2 clove garlic; 1 sachet Mild North Indian Spice Blend; 1 drizzle vinegar (white wine or red wine); 1 packet Greek-Style Yoghurt

with Cucumber Mixed Salad & Yoghurt

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We can't work out which is best: the pop of brown mustard seeds on the roasted potato and fried onion, the gentle warmth of the spiced chicken or the burst and crunch of the leafy salad. You decide!

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Calorie Smart

•Kid Friendly

Allergens:

Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

Brown Onion

cucumber

carrot

1 packet

chicken thigh

1 sachet

Brown Mustard Seeds

1 bag

Mixed Salad Leaves

2 clove

garlic

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

½ tsp

brown sugar

1 drizzle

vinegar (white wine or red wine)

Nutrition Values

Energy (kJ)2424 kJ

Fat23.9 g

of which saturates6.8 g

Carbohydrate55.2 g

of which sugars21.1 g

Protein39.2 g

Sodium443 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Season with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

Little cooks: Kids can help toss the potato.

• Meanwhile, thinly slice onion. Roughly chop cucumber (see ingredients). Grate the carrot. Finely chop garlic. • In a medium bowl, combine mild North Indian spice blend, the brown sugar and a drizzle of olive oil, then season with salt and pepper. Add chicken thigh and turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and brown mustard seeds and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, combine cucumber, carrot and mixed salad leaves in a second large bowl. • Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.

Little cooks: Take the lead by combining the ingredients for the salad!

• Slice Mumbai chicken. Transfer roasted potatoes to the bowl with onion and mustard seeds and toss to combine. • Divide Indian chicken, seeded roast potatoes and cucumber mixed salad between plates. • Top with Greek-style yoghurt to serve. Enjoy!

Little cooks: Kids can help dollop over the yoghurt.