Mumbai Yoghurt Chicken & Garlic Rice
with Cucumber Salad & Cashews
- Milk
- cashews
- May contain traces of allergens
There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild Mumbai-style spices on the outside. That’s how we’re preparing our dinner tonight, plus add a dollop of creamy yoghurt to double down on all that flavour.
Ingredients
1 packet
jasmine rice
1
cucumber
1
tomato
1 packet
chicken thigh
1 bag
salad leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
3 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice cucumber into half-moons. Roughly chop tomato. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, the remaining garlic, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Meanwhile, combine mixed salad leaves, tomato, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil in a medium bowl.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice Mumbai yoghurt chicken. • Divide garlic rice, chicken and cucumber salad between plates. • Garnish with crushed roasted cashews and serve with remaining yoghurt.
