Baked Cheezy Chicken & Dhal-Loaded Spuds
with Cucumber Salad, Almonds & Coconut Yoghurt
Bursting with Indian-inspired flavours, this winner chicken dinner is comfort on a plate. If you love lentil dhal over rice, wait till you try it on the cheezy baked potatoes. Trust us, it works.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potatoes
1
brown onion
2 clove
garlic
1
carrot
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
mixed salad leaves
½ packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mint
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
1
chicken breast
1 packet
coconut milk
1 bag
celery
1 packet
Plant-based Grated Cheese
1 packet
lentils
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. Sprinkle with plant-based grated cheese. • Return to oven to bake until golden, a further 6-8 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• While potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery, then set aside. • Grate carrot. • Drain and rinse lentils. • Cut chicken breast into 2cm chunks.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, onion and carrot, tossing, until browned and cooked through (when no longer pink inside), 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste to frying pan. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.
• While dhal is simmering, combine a drizzle of the white wine vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and celery. Toss to coat.
• Divide cheezy jacket potatoes and salad between plates. • Spoon chicken dhal over potatoes. Sprinkle with flaked almonds (see ingredients). Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!