Seared Chicken & Mumbai Coconut Sauce
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Seared Chicken & Mumbai Coconut Sauce

Seared Chicken & Mumbai Coconut Sauce

with Roast Veggie Medley

It's chicken thigh, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent chicken to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

Tags:
Over 30g protein

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.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

½

pumpkin

1

brown onion

1

Beetroot

1 clove

Garlic

1 packet

Chicken Thigh

1 sachet

Mumbai Spice Blend

1 packet

Coconut Milk

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2821 kJ
Calories674 kcal
Fat32.2 g
of which saturates19 g
Carbohydrate52 g
of which sugars36.4 g
Dietary Fibre17 g
Protein44.4 g
Sodium745 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato and pumpkin (see ingredients) into bite-sized chunks. • Peel brown onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.

3
3

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.

4
4

• Slice chicken. • Divide roast veggie medley and seared chicken rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!