Mumbai-Spiced Chicken & Roast Potatoes
with Cherry 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!
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
1 bag
chopped potato
½
brown onion
2 clove
garlic
1
carrot
1 punnet
snacking tomatoes
1 packet
chicken thigh
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• 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.
• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Grate carrot. Halve snacking tomatoes. • 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, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large heatproof bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes.
TIP: The spice blend may char in the pan, this adds to the flavour!
• Meanwhile, combine a drizzle of the white wine vinegar and olive oil in a second large bowl. Season, then add carrot, tomato and mixed salad leaves. Toss to combine. Set aside. • Transfer roasted potato to the bowl with the cooked onion. Toss to combine.
• Slice Indian-style chicken. • Divide chicken, roast potatoes and cherry tomato salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!