Name: Seared Chicken & Mumbai Coconut Sauce with Roast Veggie Toss & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Flaked Almonds; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 Carrot; 1 Parsnip; 1 packet Coconut Milk

HelloFresh

Recipes

Indian Recipes

Seared Chicken & Mumbai Coconut Sauce

with Roast Veggie Toss & Toasted Almonds

Get up to $175 off

Allergens:

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

320 g

Chicken Breast

1 packet

baby leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 sachet

Mumbai Spice Blend

1 packet

Potato

Carrot

Parsnip

1 packet

Coconut Milk

Nutrition Values

Calories317 kcal

Energy (kJ)1330 kJ

Fat21.4 g

of which saturates15.5 g

Carbohydrate18.7 g

of which sugars8.1 g

Dietary Fibre4.6 g

Protein41.9 g

Sodium1110 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip into bite-sized chunks. • Place veggies on lined oven tray. Drizzle with olive oil, sprinkle over mild North Indian spice blend, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, add flaked almonds to one side of the tray and roast until golden.

TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate.

TIP: The chicken is cooked when it is no longer pink inside.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Reduce heat to low. Add coconut milk and a splash of water and simmer, stirring, until thickened slightly, 1-2 minutes. • Season generously with salt and pepper, then stir through any pork resting juices.

• Add baby leaves and a drizzle of white wine vinegar to tray with roast veggies. Season and toss to combine.

• Slice chicken steaks. • Divide roast veggie toss and seared chicken between plates. • Spoon Mumbai coconut sauce over chicken. Garnish roast veggies toss with flaked almonds to serve. Enjoy!