HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMild North Indian Chicken & Bombay Potatoes
Mild North Indian Chicken & Bombay Potatoes

Mild North Indian Chicken & Bombay Potatoes

with Garlic Raita & Tomato Salad

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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!

Tags:Low Calorie
Allergens:Tree NutsMilk

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet


1 sachet

brown mustard seeds

2 clove




1 bunch




1 sachet

slivered almonds

(ContainsTree Nuts)

1 packet

Greek-style yoghurt


1 sachet

mild North Indian spice blend

1 packet

chicken breast

1 bag

salad leaves

Not included in your delivery

olive oil

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2268 kJ
Energy (kJ)0 kJ
Fat18.6 g
of which saturates3.6 g
Carbohydrate43.3 g
of which sugars10 g
Dietary Fibre0 g
Protein49.6 g
Cholesterol0 mg
Sodium739 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.