Chargrilled Mumbai Yoghurt Chicken
with Flatbreads & Cucumber-Cashew Salad
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!
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.
1
cucumber
1
tomato
1 bag
mint
2 clove
garlic
1
half chicken
1 packet
golden goddess dressing
(ContainsSesame)1 bag
cos lettuce
1 packet
roasted cashews
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 packet
mild curry paste
1 tin
coconut milk
4
flatbread
(ContainsGlutenMay be present Milk, Sesame, Soy)1 sachet
Mumbai spice blend
(May be present Gluten)1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1 tsp
brown sugar
(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
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.