Quick Crumbed Tandoori Chicken & Haloumi

Name: Quick Crumbed Tandoori Chicken & Haloumi with Wedges, Garden Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 sachet Brown Mustard Seeds; 1 tomato; 1 cucumber; 1 packet Masala Paste; ½ tsp honey; 1 tsp plain flour; 1 packet haloumi/grill cheese; 1 packet panko breadcrumbs; 1 bag Mixed Salad Leaves; 1 sachet Mumbai Spice Blend; 1 drizzle vinegar (balsamic or white wine); 1 packet garlic aioli; 1 packet chicken breast

with Wedges, Garden Salad & Garlic Aioli

Get up to $175 off

Spiced all nice and crumbed to golden perfection, these chicken strips need a good sauce for dipping and we have just the one ready to go. It’s garlic aioli and don’t be shy, try dipping those crisp wedges too!

Unfortunately, this week's tomato was in short supply, so we've replaced it with radish. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Kid Friendly

Allergens:

Gluten

•Milk

•Gluten(Wheat)

•Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

Brown Mustard Seeds

tomato

cucumber

1 packet

Masala Paste

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

chicken breast

Not included in your delivery

olive oil

½ tsp

honey

1 tsp

plain flour

(Contains: Gluten; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)3044 kJ

Fat35.3 g

of which saturates14.7 g

Carbohydrate68 g

of which sugars19.9 g

Protein33 g

Sodium1371 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

Little cooks: Kids can help toss the wedges.

• Cut tomato into wedges. Thinly slice cucumber. Cut haloumi into 1cm-thick slices. • In a medium bowl, combine masala paste, the honey, plain flour and a pinch of salt. Add chicken breast strips and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Coat chicken in the seasoned panko, in batches, pressing to coat. Transfer to a plate.

• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.

• In a second medium bowl, combine tomato, cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide crumbed tandoori chicken, haloumi, wedges and garden salad between plates. • Serve with garlic aioli. Enjoy!

Little cooks: Help combine the ingredients for the salad!