Mumbai Yoghurt Chicken

Mumbai Yoghurt Chicken

with Roast Veggie & Spinach Toss

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There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our low carb dinner tonight, plus add a dollop of creamy yoghurt to double down on all that flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcalQuick Prep

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 portion


1 packet

boneless chicken drumstick

1 bag

baby spinach leaves

1 packet

crushed peanuts


1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1742 kJ
Fat17.8 g
of which saturates4.3 g
Carbohydrate24.4 g
of which sugars12.5 g
Dietary Fibre7.8 g
Protein40.5 g
Sodium506 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, carrot and cauliflower into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays


• While the veggies are roasting, cut boneless chicken drumsticks into bite-sized chunks. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside


• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.


• Divide Mumbai yoghurt chicken and roast veggie toss between plates. • Spoon over any remaining juices from the pan. • Top with remaining yoghurt. Sprinkle over crushed peanuts to serve.