Mild North Indian Chicken & Bombay Potatoes
with Garlic Raita & Tomato Salad
We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the North Indian spiced chicken or the burst and crunch of the tomato salad. You decide!
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2
potato
½ sachet
turmeric
1 sachet
brown mustard seeds
2 clove
garlic
2
tomato
1 bunch
mint
½
lemon
1 sachet
slivered almonds
(ContainsTree NutsMay be presentMilk, Soy, Sesame, Peanuts, Gluten)1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
mild North Indian spice blend
1 packet
chicken breast
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Sprinkle with the turmeric (see ingredients) and brown mustard seeds. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.
While the potato is baking, finely chop the garlic. Roughly chop the tomato and mint. Zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice and whisk to combine. Season to taste and set aside.
In a medium bowl, combine the mild North Indian spice blend, the salt and a drizzle of olive oil. Add the chicken breast, then season with pepper and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 8-12 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, add the tomato, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. When the potatoes are done, add the mint to the tray and gently toss.
Slice the North Indian chicken. Divide the chicken, Bombay potatoes and tomato salad between plates. Top the chicken with the garlic raita. Garnish with the toasted almonds and serve with any remaining lemon wedges.