Chargrilled Mumbai Yoghurt Chicken

Name: Chargrilled Mumbai Yoghurt Chicken with Flatbreads & Cucumber-Cashew Salad
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 cucumber; 1 tomato; 1 bag mint; 2 clove garlic; 1 half chicken; 1 packet Golden Goddess Dressing; 1 bag cos lettuce; 1 packet roasted cashews; 20 g butter; 1 packet mild curry paste; 1 tin coconut milk; 1 tsp brown sugar; 4 flatbread; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Flatbreads & Cucumber-Cashew Salad

Get up to $200 off!

Move over, plain chargrilled chicken! Slather a half chook in Indian-spiced yoghurt before throwing it on the barbie for a crowd-pleasing dinner that's an escape from the ordinary. Make it a feast by serving with some simple but impressive sides.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Unfortunately, this week’s mixed salad leaves were in short supply, so some customers will receive cos lettuce instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

BBQ Friendly

Allergens:

Sesamzaad

•Tree Nuts

•Milk

•Gluten

•Wheat

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.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

tomato

1 bag

mint

2 clove

garlic

half chicken

1 packet

Golden Goddess Dressing

1 bag

cos lettuce

1 packet

roasted cashews

1 packet

mild curry paste

1 tin

coconut milk

flatbread

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

20 g

butter

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)5123 kJ

Fat83.1 g

of which saturates34.2 g

Carbohydrate33.9 g

of which sugars15.8 g

Protein83.4 g

Sodium1783 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Small Pan

•Lid

Cooking Steps

Preheat the BBQ to a high heat. Thinly slice the cucumber into half-moons. Thinly slice the tomato into wedges. Roughly chop the mint. Finely chop the garlic. Finely shred the cos lettuce (see ingredients). In a large bowl, combine the Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a generous pinch of salt. Add the half chicken, turning to coat.

When the BBQ is hot, grill the chicken, skin-side down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest for 5-10 minutes and cover to keep warm.

TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks.

TIP: Chicken is cooked through when it's no longer pink inside.

No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the half chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray. Roast until cooked through, 25-30 minutes. Set aside to rest, as above.

In a small bowl combine the mint, remaining yoghurt and a pinch of salt. In a second small and heatproof bowl, melt the garlic and butter in the microwave, in 10 second bursts, until fragrant. Season with salt. Set aside. Heat a small saucepan over a medium-high heat. Add the mild curry paste, coconut milk and brown sugar and cook, stirring, until thickened, 2-3 minutes. Remove from the heat and cover to keep warm.

In a medium bowl, combine the golden goddess dressing and a pinch of salt and pepper. Just before serving, add the lettuce, tomato and cucumber and toss to coat. Top with the roasted cashews.

While the chicken is resting, brush each flatbread with olive oil. Grill on the BBQ flat plate until golden and warmed through, 2-4 minutes each side. Transfer to a serving plate, then brush each side with the garlic butter.

No BBQ or flat plate? Heat a large frying pan over a medium-high heat. Cook flatbreads until golden and warmed through, 2-4 minutes each side.

Cut the chargrilled Mumbai yoghurt chicken in half, then pour over the mild curry sauce. Bring the chicken, flatbreads and cucumber-cashew salad and garlic flatbreads to the table. Serve with the mint yoghurt.