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Tandoori Chicken & Roast Kumara Bowl

Tandoori Chicken & Roast Kumara Bowl

with Garlic Yoghurt Dressing

Family Friendly
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Bowls are all the rage right now... Buddha bowls, poke bowls, and now a tandoori chicken bowl. In keeping with the theme, this is healthy while still being incredibly satisfying, warming and aromatic.

Allergens:MilkPeanuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 packet

chicken breast strips

1 packet

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

2 clove

garlic

1 unit

tomato

1 bag

baby spinach leaves

1 bunch

coriander

1 unit

carrot

½ unit

lemon

1 packet

crushed peanuts

(ContainsPeanutsMay be presentMilk, Soy, Sesame, Gluten, Tree Nuts)

Not included in your delivery

olive oil

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat25.6 g
of which saturates6 g
Carbohydrate44.9 g
of which sugars23.8 g
Dietary Fibre0 g
Protein47.8 g
Cholesterol0 mg
Sodium830 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!

2

While the kumara is roasting, cut the chicken breast strips into 2cm chunks. In a medium bowl, combine the tandoori paste, brown sugar, yoghurt (1 tbs for 2 people/2 tbs for 4 people) and a small drizzle of olive oil. Add the chicken, season with salt and pepper and toss to coat. Set aside. Finely chop the garlic. Roughly chop the tomato and the baby spinach leaves. Finely chop the coriander. Peel the carrot into ribbons using a vegetable peeler. Slice the lemon into wedges. TIP: You can grate the carrot if you prefer!

3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl. Add the remaining yoghurt and a squeeze of lemon juice to the garlic oil and stir to combine. Season with salt and pepper. Set aside.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until cooked through, 5-6 minutes. Season to taste.

5

In a large bowl, combine the roasted kumara, tomato, carrot and baby spinach. Add the garlic yoghurt dressing and toss to coat.

6

Divide the roast kumara salad between bowls and top with the tandoori chicken. Sprinkle over the coriander and crushed peanuts. Serve with any remaining lemon wedges.