Chicken Tikka & DIY Pineapple Chutney
Take your cooking skills to the next level!
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Perfect a pineapple chutney from the comfort of your home, where the results pair perfectly with the yoghurt and Mumbai-spiced chicken tikka. You'll be on chutney duty all the time after you plate up this Indian delight!
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
2 clove
garlic
½
brown onion
1 tin
pineapple slices
1
tomato
1
cucumber
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken thigh
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
20 g
butter
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
drizzle
white wine vinegar
¼ cup
water (for the veggies)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion (see ingredients). • Drain pineapple slices and finely chop. • Roughly chop tomato and cucumber. • In a medium bowl, combine Mumbai spice blend, Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken thigh and toss to coat.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half of the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice), and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, place chicken on a lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• While the chicken is cooking, in a large frying pan, heat the butter and drizzle of olive oil over high heat. • Cook pineapple and onion, stirring, until tender and slightly charred, 3-5 minutes. • Reduce heat to medium, then add ginger paste, brown mustard seeds, the brown sugar and remaining garlic and cook until fragrant and caramelised, 1-2 minutes. • Add the white wine vinegar and water (for the veggies). Simmer, stirring, until reduced, 2-3 minutes.
• In a medium bowl, combine tomato, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Slice chicken. • Divide basmati rice between bowls. • Top with chicken tikka, cucumber salad, and DYI pineapple chutney to serve. Enjoy!