Mumbai Chicken & Roast 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
onion
2 clove
garlic
1
tomato
1
cucumber
1 bag
mint
1 packet
chicken thigh
½ tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 sachet
Brown Mustard Seeds
½ bag
salad leaves
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
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. 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 thigh 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 medium-high heat with a drizzle of olive oil. Cook the 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 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.
Slice the Mumbai chicken. 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.
