Mumbai Chicken & Spiced Potatoes

Name: Mumbai Chicken & Spiced Potatoes with Apple-Carrot Salad & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 1 Tomato; 1 sachet Brown Mustard Seeds; 320 g Chicken Breast; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 2 packet Potato; 1 Carrot

with Apple-Carrot Salad & Yoghurt

Get up to $175 off

Tags:

Naturally Gluten-Free

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Red Onion

Tomato

1 sachet

Brown Mustard Seeds

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

2 packet

Potato

Carrot

Nutrition Values

Calories336 kcal

Energy (kJ)1400 kJ

Fat5.7 g

of which saturates2 g

Carbohydrate27.8 g

of which sugars11 g

Dietary Fibre6.2 g

Protein43.1 g

Sodium334 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.

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.

Little cooks: Kids can help toss the potato.

Custom Recipe: If you’ve swapped to chicken breast, cut chicken into 2cm chunks after prepping veggies. Add chicken to the bowl with seasoning as above. Toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and brown mustard seeds and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

Custom Recipe: Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• While the chicken is cooking, combine tomato, carrot and mixed salad leaves in a second large bowl. • Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.

Little cooks: Take the lead by combining the ingredients for the salad!

Custom Recipe: No need to slice the chicken chunks!