Indian Chicken & Bombay Sweet Potatoes
with Mumbai-Spiced Sauce & Salad
We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared chicken, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
Sweet Potato
1
Brown Mustard Seeds
(Contains Wheat, Gluten;)
2
Garlic
1
Carrot
1
Snacking Tomatoes
1
Coriander
1
Chicken Thigh
1
Mumbai Spice Blend
1
Coconut Milk
1
Baby Spinach Leaves
Not included in your delivery
olive oil
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.
• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.
• See 'Top Steak Tips!' (below). Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the sweet potatoes are done, add coriander to the tray and toss.
• Slice beef rump. • Divide the steak, Bombay sweet potatoes and supergreen salad between plates. • Pour the Mumbai coconut sauce over the steak to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide the chicken, Bombay sweet potatoes and supergreen salad between plates. • Pour the Mumbai coconut sauce over the chicken to serve. Enjoy!