Mumbai Yoghurt Chicken
with Roast Veggie & Spinach Toss
- Peanuts
- Milk
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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.*
Ingredients
1
parsnip
1
carrot
1 portion
cauliflower
1 packet
Chicken Drumstick Fillet
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Mumbai spice blend, praising its subtle yet flavourful taste that paired well with the creamy yoghurt.
- Ease of prep: Quick and easy to prepare, though some found cutting up the boneless chicken drumsticks fiddly and time-consuming.
- Suggestions: Consider swapping parsnips for pumpkin or kumara; add more vegetables or rice to bulk up the meal.
- Portions: Several reviewers felt the meal was on the smaller side, particularly the vegetable portions.
