Mumbai Chicken & Seeded Roast Potatoes
with Mixed Salad & Yoghurt
- Milk
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.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
Brown Onion
1
apple
1
carrot
1 bag
herbs
1 packet
chicken thigh
1 sachet
Brown Mustard Seeds
1 bag
Mixed Leaves
2 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
½ tsp
brown sugar
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks, then 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.
• Meanwhile, thinly slice onion. Finely chop garlic. Thinly slice apple into wedges. Grate the carrot. Pick and finely chop herb leaves. • In a medium bowl, combine Mumbai spice blend, the brown sugar and a drizzle of olive oil, then season with salt and pepper. Add chicken thigh and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onion and brown mustard seeds, season, then cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned, 2 minutes each side. • Transfer the chicken to a second lined oven tray and bake until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, combine apple, carrot, mixed leaves and herbs in a second large bowl. • Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.
• Slice Mumbai chicken. • Transfer roasted potatoes to the bowl with onion and mustard seeds and toss to combine. • Divide mixed salad, Mumbai chicken and seeded roast potatoes between bowls. • Top with Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the Mumbai spice blend on the chicken, praising its delicious and flavourful taste without being too spicy.
- Ease of prep: Many found this meal quick and easy to prepare, with some noting it was simple enough for children to help cook.
- Suggestions: Consider adding more seasoning to the potatoes; some found them bland compared to the flavourful chicken.
- Next-day meals: Several customers mentioned the leftovers were just as tasty the next day, making for great lunches.
- Portions: Some felt the chicken portion was too small for four people, while others found the overall meal satisfying.
