Double Mumbai-Honey Chicken Tenders & Salad
with Butter Sweet Potatoes & Garlic Sauce
We are taking things up a notch tonight, by adding our glorious Mumbai spice onto chicken tenders. The fun doesn't end here; add a rich butter to the sweet potatoes and here you'll have your classic chicken and veggies, but just that much better!
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
660 g
Chicken Tenderloins
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Mixed Salad Leaves
2
Sweet Potato
1 sachet
Mumbai Spice Blend
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. Cut sweet potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 20-25 minutes.
• Meanwhile, in a heatproof bowl, add the butter and
microwave in 10 second bursts, until melted.
• When the potatoes are done, pour the butter over
potatoes, tossing to coat.
• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. • In a large bowl, combine chicken tenderloins, tandoori paste and a pinch of salt. Little cooks: Take charge by tossing the chicken in the paste!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (Cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning to coat. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.
• Just before serving, in a second large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!
• Divide tandoori chicken tenders, curry leaf sweet potatoes and cucumber salad between plates. • Serve with garlic sauce. Enjoy!
