North Indian-Spiced Chicken Breast
with Carrot Couscous & Almonds
They say variety is the spice of life, so we’ve combined succulent chicken and carrot couscous with North Indian flavours for the ultimate meal that’s sure to please! Just sprinkle over some slivered almonds for added flavour and crunch.
This recipe is under 650kcal per serving.
Unfortunately, this week's chicken thigh was in short supply, so we've replaced it with chicken breast. Don't worry, the recipe will be just as delicious!
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
carrot
1 bag
Peeled & Chopped Pumpkin
2 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
1 sachet
chicken-style stock powder
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop 1/2 the carrot into small chunks. • Place chopped carrot and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Grate remaining carrot. • Roughly chop baby spinach leaves. • Pick and finely slice mint leaves.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild North Indian spice blend, a generous pinch of salt and a drizzle of olive oil. • Add chicken, tossing to coat.
• In a medium saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Return saucepan to medium-high heat with the butter. Cook grated carrot until softened, 2 minutes. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all water is absorbed, 5 minutes. • Fluff up with a fork, then stir through baby spinach, roasted veggies and mint.
• Slice North Indian-spiced chicken. • Divide carrot couscous between bowls. Top with chicken. • Dollop over Greek-style yoghurt. Sprinkle with slivered almonds to serve. Enjoy!