Seared Chicken & Mumbai Coconut Sauce
with Roast Veggie Toss & Toasted Almonds
We just can't get enough of this tender chicken and creamy coconut sauce combo, so we thought we'd spread the love and share it with you too! The sauce is made all the more special with warm Mumbai spices, offering exceptional colour and depth of flavour. Pair it with a wholesome roast veggie toss for a truly lip-smacking dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Potato
1
Carrot
1
Parsnip
1 sachet
Mild North Indian Spice Blend
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
coconut milk
1 packet
baby leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 chicken 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!