Bollywood Chicken Burgers
with Sweet Potato Wedges
- Gluten
- Milk
- Soy
- Eggs
- Wheat
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
Tonight, showing at a kitchen near you, it’s our tribute to Bollywood! This mix of subcontinental flavours and the convenience of the western burger will have the crowd going wild. We’ve kept it classic with perfectly golden fries as a side. This meal will have you singing and dancing well into the night.
Ingredients
800 g
sweet potato
4 fillet
chicken breast
2
tomatoes
½ bag
baby spinach leaves
5
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1.5 tbs
tandoori paste
1 tub
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredient, cut the sweet potato into fries (unpeeled). Slice the chicken breast horizontally, and slice the tomatoes. Wash the baby spinach.
Place the sweet potato fries in a single layer on a lined oven tray and toss in half of the olive oil. Season with salt and pepper. Cook in the oven for 30 minutes or until golden and tender. Add the bake-at-home burger buns to the oven for the last 5 minutes.
Meanwhile, combine the Tandoori paste and 2 tablespoons of the Greek yoghurt in a small bowl. Coat the chicken breast in the tandoori yoghurt mixture.
Heat the remaining olive oil on a BBQ grill plate or medium frying pan over a medium-high heat. Cook the chicken breast for 3-4 minutes on each side or until cooked through.
To assemble, halve the warm burger buns and layer with the tomato slices, baby spinach, and chicken. Dollop with the remaining Greek yoghurt and serve with the sweet potato fries.
