Double Mumbai-Spiced Chicken & Bombay Potatoes
with Cherry Tomato Salad & Garlic Sauce- Gluten
- Wheat
- Sesame
- Eggs
- Milk
We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced chicken or the creamy garlic sauce. Dig in and decide!
Ingredients
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Brown Onion
1
Carrot
660 g
Chicken Thigh
2
Garlic
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
2
Potato
1 packet
Snacking Tomatoes
1
Lemon
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, in batches, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season. • To bowl with onion, add potato and toss to combine. • Slice Indian-style chicken. • Divide chicken, roast potatoes and tomato salad between plates. Drizzle garlic sauce over chicken to serve. Enjoy!
