Mumbai Chicken Breast & Spiced Potatoes
with Mixed Salad & Yoghurt
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.
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
onion
1 bag
mint
½ tsp
brown sugar
(May be present Gluten, Milk, Peanut, 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
(Contains Milk; )
Not included in your delivery
1
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
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