HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNorth Indian Chicken & Spiced Potatoes
North Indian Chicken & Spiced Potatoes

North Indian Chicken & Spiced Potatoes

with Mixed Salad & Yoghurt

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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 tomato and carrot salad. You decide!

Tags:Low Calorie

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 unit

brown onion

2 clove


1 unit


2 unit


1 bunch


1 packet

chicken thigh

1 sachet

Mumbai spice blend

1 bag

mixed salad leaves

1 sachet

brown mustard seeds

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ tsp

brown sugar

1 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2140 kJ
Fat12.3 g
of which saturates4 g
Carbohydrate47.9 g
of which sugars16.9 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium434 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!


While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Grate the carrot (unpeeled). Roughly chop the tomato. Pick the mint leaves and finely chop. Cut the chicken thigh into 2cm strips. 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 chicken and toss to coat. Set aside.


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


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes.


In a large bowl, combine the carrot, tomato, mixed salad leaves and mint. Add the vinegar and a drizzle of olive oil, then toss to combine. Season to taste.


Transfer the roasted potatoes to the bowl with the onion and mustard seeds, then toss to combine. Divide the North Indian chicken, spiced potatoes and salad between plates. Spoon over the yoghurt.