Mumbai Chicken & Seeded Roast Potatoes

Name: Mumbai Chicken & Seeded Roast Potatoes with Mixed Salad & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 2 potato; 1 Brown Onion; 1 apple; 1 carrot; 1 bag herbs; ½ tsp brown sugar; 1 packet chicken thigh; 1 sachet Brown Mustard Seeds; 1 bag Mixed Leaves; 2 clove garlic; 1 sachet Mumbai Spice Blend; 1 drizzle vinegar (white wine or red wine); 1 packet Greek-Style Yoghurt

with Mixed Salad & Yoghurt

Get up to $175 off

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!

Tags:

Calorie Smart

•Dietitian Approved

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

Brown Onion

apple

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

olive oil

½ tsp

brown sugar

1 drizzle

vinegar (white wine or red wine)

Nutrition Values

Energy (kJ)2494 kJ

Fat24 g

of which saturates6.8 g

Carbohydrate59.2 g

of which sugars25 g

Protein39.1 g

Sodium442 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!