Easy Double Sri Lankan Chicken & Roast Veggie Toss
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Easy Double Sri Lankan Chicken & Roast Veggie Toss

Easy Double Sri Lankan Chicken & Roast Veggie Toss

with Mayonnaise & Flaked Almonds

Bring out the aromatic scents of a Sri Lankan inspired spice mix , tender chicken and a warm palette of crispy roast veggies. Combine them together to enrich your dinner with colour and flavour. You won’t be disappointed in how everything tastes so undeniably good.


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

Total Time35 minutes
Cooking Time


Serving amount





1 sachet

Mild North Indian Spice Blend

1 packet

Flaked Almonds

2 packet

Chicken Thigh

1 sachet

Sri Lankan Spice Blend

1 packet

baby leaves

1 packet


(Contains Egg; )

Not included in your delivery

olive oil

1 tsp



white wine vinegar


Nutrition Values

Energy (kJ)3367 kJ
Fat44.3 g
of which saturates10.4 g
Carbohydrate53.2 g
of which sugars15.5 g
Dietary Fibre7.9 g
Protein64.5 g
Sodium1135 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.


Baking Tray
Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.


• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • In a large bowl, combine chicken thigh, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.


• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes.

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


• When the roasted veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine. Season to taste. • Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between bowls. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds to serve. Enjoy!