Indian Coconut Chicken & Lentil Nachos
with Pickled Onion, Cucumber Salsa & Mint Yoghurt
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
Ingredients
2
Garlic
1 packet
Mint
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Cucumber
1
Red Onion
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Red Lentils
(May be present: Wheat, Gluten. )
packet
Cherry Tomatoes
1 packet
Coconut Milk
1 sachet
Coriander
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice ( quarter for 2 people // half for 4 people) the onion and finely chop the remaining (quarter for 2 people // half for 4 people) onion. (This will be used in step 4!). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside.
Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.
-----------------CCM TEXT--------------------- • Finely chop tomato, cucumber and coriander. Cut chicken breast into 2cm chunks. • In a medium bowl, combine tomato, cucumber and coriander. Set aside. • Pick and thinly slice mint leaves (see ingredients). Finely chop garlic. Cut mini flour tortillas into wedges. Drain and rinse lentils. Grate the carrot.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and remaining onion, stirring, until softened, 3-4 minutes. • Add garlic, tomato paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add the water, lentils and coconut milk to the pan. Stir well to combine. • Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Season generously to taste.
TIP: Add a splash of water if the dhal looks dry.
• Meanwhile, in a second small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper. Set aside.
Custom Recipe: Add chicken to the pan with the carrot and onion and cook, tossing occasionally, until cooked through, 3-4 minutes.
------------------CCM TEXT------------------ • While the tortillas are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, carrot and remaining onion, tossing occasionally, until cooked through, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir through tomato paste and coconut milk, then season generously. Simmer until sauce has thickened, 2-3 minutes.
TIP: Add a splash of water if the mixture seems dry.
• Drain pickled onion. • Divide tortilla chips between bowls. Top with coconut chicken and lentil mixture, cucumber salsa and pickled onion. • Serve with mint yoghurt. Enjoy!
TIP: Serve the tortilla chips on the side if you prefer!
