Double Mumbai Bliss Yoghurt Marinated Chicken
with Rice & Corn-Tomato Salad
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 tin
Sweetcorn
1 sachet
Mumbai Spice Blend
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop tomato. Drain sweetcorn. • In a large bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add chicken breast, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.
• Return frying pan to a medium-high heat heat with a drizzle of olive oil. When oil is hot, cook chicken in batches until golden, 2 minutes each side (depending on thickness). • Transfer to a lined oven tray and bake until cooked through, 12-14 minutes. • Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with the white wine vinegar and olive oil. Toss to combine. TIP: Chicken is cooked through when its no longer pink inside.
• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-tomato salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!
