Mumbai Chicken & Spiced Roast Potatoes
with Apple-Carrot Salad & Yoghurt
We can't work out which is best: the pop of brown mustard seeds on the roasted potato and fried onion, the gentle warmth of the spiced chicken or the burst and crunch of the leafy salad. You decide!
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
Brown Onion
1 bag
herbs
1 sachet
Brown Mustard Seeds
1 bag
salad leaves
2
potato
1 packet
chicken breast
1
apple
1
carrot
2 clove
garlic
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
½ tsp
brown sugar
1 drizzle
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Season with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, thinly slice onion. Finely chop garlic. Thinly slice apple. Grate the carrot. Pick and finely chop herb leaves. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend, the brown sugar and a drizzle of olive oil, then season with salt and pepper. Add chicken and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and brown mustard seeds, season, then cook, stirring occasionally, until onion has softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer the chicken to a second lined oven tray and bake until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, combine apple, carrot, salad leaves and herbs in a second large bowl. • Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.
• Transfer roasted potatoes to the bowl with onion and mustard seeds and toss to combine. • Divide Mumbai chicken, seeded roast potatoes and apple-carrot salad between plates. • Top with Greek-style yoghurt to serve. Enjoy!