Indian Coconut Chicken & Chickpea Nachos
with Pickled Onion, Radish Salsa & Mint Yoghurt
Get a load of this veggie masterpiece that looks just as amazing as it tastes! Crunchy tortilla wedges are piled high with a devilishly tasty coconut chickpea mix, radish salsa, pickled onion and mint yoghurt.
We’ve replaced the cucumber in this recipe with radish due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 sachet
Coriander
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Radish
1
Red Onion
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
1 packet
Red Lentils
(May be present: Wheat, Gluten. )
1 packet
Cherry Tomatoes
1 packet
Coconut Milk
320 g
Chicken Breast
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.
• 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 chicken, 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.
• Place the tortilla wedges on a lined oven tray. Drizzle (or spray) with olive oil, season and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes. TIP: If your oven tray is crowded, divide between two trays. TIP: Keep an eye on them. You want them crisp, but not burnt!
• 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!
