Mumbai Chicken & 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 mixed leaf 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
3
potato
1
onion
2 clove
garlic
2
white turnip
1 bag
mint
½ tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 sachet
Brown Mustard Seeds
1 bag
salad leaves
1
carrot
1 sachet
Mumbai Spice Blend
1 packet
Chicken Drumstick Fillet
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
vinegar (rice wine or white 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. Grate the carrot. Thinly slice the mini white turnips. 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 boneless chicken drumsticks 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 carrot, turnip, mixed salad leaves and mint in a second large bowl. Add the vinegar, then drizzle with olive oil and 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.
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