Mumbai Yoghurt Chicken & Roast Veggie Salad
with Garlic-Mint Yoghurt & Pickled Onion
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow roasted veggies and zingy pickled onion. Flavour is just written all over it!
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
1
parsnip
1
potato
1
carrot
1 packet
peeled pumpkin pieces
1
onion
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)2 clove
garlic
1 packet
chicken breast
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
Mumbai spice blend
1 bunch
mint
1 bag
salad leaves
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ tsp
salt
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato (both unpeeled) into 2cm chunks. Cut the carrot into 1cm half-moons. Place the veggies and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, then toss to coat. 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, thinly slice the red onion. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl and set aside.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In a second small bowl, combine some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the salt, Mumbai spice blend and a drizzle of olive oil. When the chicken has 2 minutes cook time remaining, add the yoghurt mixture to the pan and turn the chicken to coat. Remove from the heat and set aside. TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, thinly slice the mint leaves. Add the mint, remaining yoghurt and a splash of water to the garlic oil. Stir to combine and season to taste. Drain the pickled onion. Add the mixed salad leaves and pickled onion to the tray with the veggies and gently toss to combine. Season to taste. TIP: Add less pickled onion if you're not a fan!
Slice the Mumbai yoghurt chicken. Divide the roast veggie salad and pickled onion between plates. Top with the chicken and any remaining sauce from the pan. Drizzle over the garlic-mint yoghurt. Garnish with the toasted almonds.