HelloHero: Double Spiced Chicken & Bombay Potatoes
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HelloHero: Double Spiced Chicken & Bombay Potatoes

HelloHero: Double Spiced Chicken & Bombay Potatoes

with Tomato Salad & Garlic Sauce

We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced chicken or the creamy garlic sauce. Dig in and decide!

Tags:
Over 30g protein
Allergens:
Wheat
Gluten
Egg
Milk
Sesame

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

½

Brown Onion

2 clove

Garlic

1 packet

Snacking Tomatoes

1

Carrot

1 sachet

Mumbai Spice Blend

2 packet

Chicken Thigh

1 sachet

Brown Mustard Seeds

(Contains Wheat, Gluten;)

1 packet

Mixed Salad Leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2986 kJ
Calories714 kcal
Fat30.8 g
of which saturates6.6 g
Carbohydrate37.4 g
of which sugars9.7 g
Dietary Fibre8 g
Protein69.3 g
Sodium913 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2
2

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.

3
3

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, in batches, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season. • To bowl with onion, add potato and toss to combine. • Slice Indian-style chicken. • Divide chicken, roast potatoes and tomato salad between plates. Drizzle garlic sauce over chicken to serve. Enjoy!