North Indian Chicken & Spiced Potatoes
with Mixed Salad & Yoghurt
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!
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2 unit
potatoes
1 unit
brown onion
2 clove
garlic
1 unit
carrot
2 unit
tomato
1 bunch
mint
1 packet
chicken thigh
1 sachet
Mumbai spice blend
1 bag
mixed salad leaves
1 sachet
brown mustard seeds
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
brown sugar
1 tsp
vinegar (white wine or red wine)
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.