'A feast for the ages', we heard our recipe testers say when this one got plated up! This Mumbai yoghurt roast chicken is the centrepiece of this dish and truly dazzles when accompanied by a flavourful zucchini curry, garlic naan and a number of essential garnishes to add on top!
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.
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
half chicken
1
zucchini
1
brown onion
1 punnet
snacking tomatoes
1
cucumber
1 sprig
curry leaves
1 bag
mint
3 clove
garlic
2
naan bread
(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )
1 packet
mild curry paste
1 packet
tomato paste
2 packet
coconut milk
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
olive oil
¼ cup
white wine vinegar
15 g
butter
(Contains Milk;)
1 tsp
brown sugar
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine half the Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a generous pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray. • Spread spiced yoghurt over the chicken with a spoon. Roast until cooked through, 25-30 minutes. • Set aside to rest for 5-10 minutes.
• While chicken is roasting, cut zucchini into rounds. • Slice brown onion into wedges. • Place zucchini, onion and snacking tomatoes on a second lined oven tray. • Sprinkle with remaining Mumbai spice blend, drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and season with a generous pinch of salt. • Roast until tender, 15-18 minutes.
• Meanwhile, thinly slice cucumber into half-moons. • Pick curry leaves. • Roughly chop mint. Finely chop garlic. • In a medium bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add cucumber and enough water to just cover the cucumber, then set aside. • In a small bowl, combine mint, remaining yoghurt and a pinch of salt. TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a second small heatproof bowl, melt the butter and half the garlic in the microwave, in 10 second bursts, until fragrant. Season with salt. • Brush one side of naan bread with the garlic butter. • Place garlic naan directly on a wire rack in the oven. Bake until golden, 2-4 minutes.
• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Add curry leaves, mild curry paste, tomato paste and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, the brown sugar, any chicken resting juices and a splash of water and cook, stirring, until slightly thickened, 2-3 minutes. • Transfer roasted veggies to the pan, stirring to combine. Season to taste.
• Drain pickled cucumber. Slice Mumbai yoghurt roast chicken in half. • Bring chicken, zucchini curry, garlic naan and pickled cucumber to the table. • Sprinkle slivered almonds over the curry. • Serve with mint yoghurt. Enjoy!