Chicken, Lentil Loaded Spuds & Tomato Salad
with Tamarind Chutney
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 baked potatoes. Trust us, it works.
This recipe is under 650kcal per serving.
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
Potato
1
Brown Onion
2
Garlic
1
Carrot
1
Mumbai Spice Blend
1
Tomato Paste
1
Coconut Milk
½
Vegetable Stock Pot
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
Mint
1
Chicken Breast
1
Snacking Tomatoes
1
Lentils
1
Mixed Salad Leaves
1
Tamarind Chutney
(Contains Soy;)
Not included in your delivery
olive oil
water
white wine vinegar
Nutritional Values
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. • 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 the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes then set aside. • Grate carrot. • Drain and rinse lentils. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomato, then set aside. • Grate carrot. • Drain and rinse half of the lentils. • Cut chicken breast into 2cm chunks.
• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook chicken, onion and carrot, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes.
• Add garlic, Mumbai spice blend and tomato paste. 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 the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and tomato. Toss to coat.
• Divide potatoes and tomato salad between plates. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide potatoes and cucumber salad between plates. • Spoon chicken and lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with tamarind chutney. Enjoy!