HelloHero: Double Spiced Chicken & Bombay Potatoes

Name: HelloHero: Double Spiced Chicken & Bombay Potatoes with Tomato Salad & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet Chopped Potato; ½ Brown Onion; 2 clove Garlic; 1 Tomato; 1 Carrot; 1 sachet Mumbai Spice Blend; 2 packet Chicken Thigh; 1 sachet Brown Mustard Seeds; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Garlic Sauce

with Tomato Salad & Garlic Sauce

Get up to $200 off!

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!

Tags:

Over 30g protein

Allergens:

Wheat

•Gluten

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

Brown Onion

2 clove

Garlic

Tomato

Carrot

1 sachet

Mumbai Spice Blend

2 packet

Chicken Thigh

1 sachet

Brown Mustard Seeds

(Contains: Wheat, Gluten;)

1 packet

Mixed Salad Leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2986 kJ

Calories714 kcal

Fat30.8 g

of which saturates6.6 g

Carbohydrate37.4 g

of which sugars9.7 g

Dietary Fibre8 g

Protein69.3 g

Sodium913 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• 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!