Quick Mumbai Yoghurt Chicken
with Corn-Cucumber Salad & Cashews
Spike tangy yoghurt with our Mumbai spice blend, and meet your new go-to marinade for chicken thigh - which gets all lovely and charred in the pan. Serve over fluffy garlic rice, and with a refreshing salad for added texture.
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 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1 tin
sweetcorn
1 packet
chicken thigh
1 bag
mixed salad leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic paste until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Drain the sweetcorn. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add chicken thigh, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 mins. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 10-14 minutes. • Meanwhile, add mixed salad leaves and cucumber to the bowl with the corn. Season with salt. Drizzle with white wine vinegar and olive oil. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-cucumber salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with roasted cashews to serve. Enjoy!