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Mumbai Chicken Breast & Spiced Potatoes

Mumbai Chicken Breast & Spiced Potatoes

with Mixed Salad & Yoghurt

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We can't work out which is best: the pop of brown mustard seeds on the roasted potato and fried onion, the gentle warmth of the spiced chicken or the burst and crunch of the leafy salad. You decide!

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1 bag

mint

½ tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 sachet

brown mustard seeds

1 bag

salad leaves

2

potato

1

tomato

1 packet

chicken breast

1

cucumber

2 clove

garlic

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2085 kJ
Fat14.6 g
of which saturates3.9 g
Carbohydrate50.4 g
of which sugars19.3 g
Protein43.6 g
Sodium384 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

2

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Roughly chop the tomato. Thinly slice the cucumber. Pick the mint leaves and finely chop. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the Mumbai spice blend, brown sugar and a drizzle of olive oil, then season with salt and pepper. Add the chicken and turn to coat. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and brown mustard seeds, season and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

4

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

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

5

While the chicken is cooking, combine the tomato, cucumber, mixed salad leaves (see ingredients) and mint in a second large bowl. Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.

6

Transfer the roasted potatoes to the bowl with the onion and mustard seeds and toss to combine. Divide the chicken, spiced potatoes and mixed salad between plates. Top with the Greek-style yoghurt to serve.