Double Mumbai Yoghurt Chicken
with Corn-Tomato Salad & Flaked Almonds
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.
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
tomato
1 tin
sweetcorn
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
2 packet
chicken breast
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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, roughly chop tomato. Drain 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 minutes. Transfer to a bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken thigh, in batches, until golden, 2-3 minutes each side (depending on thickness). • Transfer to lined oven tray and bake until cooked through, 12-14 minutes. • Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with white wine vinegar and olive oil. Toss to combine.
TIP: Chicken is cooked through when its no longer pink inside. TIP: Spread chicken across two trays if your tray is getting crowded!
• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-tomato salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!