Double Mumbai Yoghurt Chicken
with Garlic Yoghurt & Almonds
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
660 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Garlic
½
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1
Zucchini
1 packet
Roast Veggie Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop capsicum. Mince garlic. • Place capsicum and zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a large bowl. Add chicken thigh, turning to coat. • When the veggies have 15 minutes remaining, transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes. TIP: Use two oven trays if necessary.
• To the tray with the roasted veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine. • In a small bowl, combine remaining yoghurt and minced garlic. Stir to combine
• Slice chicken. • Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and top with a dollop of garlic yoghurt to serve. Enjoy!
