Indian-Style Coconut Chicken Lentil Nachos
with Pickled Onion & Mint Yoghurt
Get ready to experience the flavours of Indian cuisine combined with the textures of a nachos bowl. The result is a mouthwatering combo that will leave everyone wanting more!
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
1
red onion
1 bag
coriander
1 bag
mint
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tin
lentils
1
carrot
1 packet
tandoori paste
1 packet
tomato paste
1 tin
coconut milk
1 packet
chicken breast
1 tin
sweetcorn
1 punnet
cherry tomatoes
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder (this will be used in Step 5!). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add to the bowl. Add enough water to cover the onion. Set aside.
Roughly chop the coriander. Halve the cherry tomatoes. Drain the sweetcorn. Cut the chicken into 2cm chunks. In a medium bowl, combine the coriander, tomatoes and corn, then set aside. Pick and thinly slice the mint leaves. Finely chop the garlic. Cut the mini flour tortillas into wedges. Drain and rinse the lentils.
In a small bowl, combine the mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.
Spread the tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil, season with salt and pepper and toss to coat. Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the chicken until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and remaining onion, stirring, until softened, 3-4 minutes. Add the lentils and cook until heated through, 2 minutes. Add the garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. Return the chicken to the pan, then stir through the tomato paste and coconut milk. Simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water to loosen the mixture, if needed.
Drain the pickled onion. Divide the tortilla chips between plates. Top with the coconut chicken lentils, some salsa and pickled onion. Serve with a dollop of the mint yoghurt.