Double Baked Mumbai Yoghurt Chicken for Dinner

Name: Double Baked Mumbai Yoghurt Chicken for Dinner with Pineapple Upside-Down Cake for Dessert
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 white turnip; ½ Onion; 2 packet chicken breast; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt; 20 g butter; 1 packet Shredded Cabbage Mix; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet Crushed Roasted Cashews; 1 packet mayonnaise; 1 tin Pineapple Slices; 2 packet caster sugar; 1 packet Basic Sponge Mix; 1 packet flaked almonds

with Pineapple Upside-Down Cake for Dessert

Get up to $175 off

This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow-roasted veggies and creamy, crunchy spinach slaw. Flavour is just written all over it!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:

Kid Friendly

Allergens:

Milk

•cashews

•Eggs

•Gluten

•Almond

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

Onion

2 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Shredded Cabbage Mix

1 packet

Baby Leaves

1 packet

Crushed Roasted Cashews

(Contains: cashews; )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 tin

Pineapple Slices

2 packet

caster sugar

(May be present: Cashew, Almond, Sesame, Soy, Gluten, Milk, Peanuts, Pistachio, Walnut. )

1 packet

Basic Sponge Mix

(Contains: Gluten; May be present: Cashew, Almond, Sesame, Soy, Milk, Peanuts, Pistachio, Walnut, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut. )

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3312 kJ

Calories792 kcal

Fat37.9 g

of which saturates11.4 g

Carbohydrate28.7 g

of which sugars15.1 g

Dietary Fibre6 g

Protein87.2 g

Sodium748 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

• Meanwhile, combine chicken breast, Mumbai spice blend and half the Greek-style yoghurt in a large bowl. Season and turn to coat. • In a large frying pan, heat the butter and drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes.

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

• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine. Season to taste.

• Slice baked Mumbai yoghurt chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!