Indian Chicken & Bombay Sweet Potatoes

Name: Indian Chicken & Bombay Sweet Potatoes with Mumbai-Spiced Sauce & Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; drizzle white wine vinegar; 2 Sweet Potato; 1 sachet Brown Mustard Seeds; 2 clove Garlic; 1 Carrot; 1 packet Snacking Tomatoes; 1 packet Coriander; 1 packet Chicken Thigh; 1 sachet Mumbai Spice Blend; 1 packet Coconut Milk; 1 packet Baby Spinach Leaves

with Mumbai-Spiced Sauce & Salad

Get up to $200 off!

We're bringing three flavour powerhouses to your place tonight – Indian-style spices, aromatic garlic and fresh coriander. Teamed with seared chicken, these ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Wheat

•Gluten

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Sweet Potato

1 sachet

Brown Mustard Seeds

2 clove

Garlic

Carrot

1 packet

Snacking Tomatoes

1 packet

Coriander

1 packet

Chicken Thigh

1 sachet

Mumbai Spice Blend

1 packet

Coconut Milk

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2341 kJ

Calories559 kcal

Fat27.2 g

of which saturates18.1 g

Carbohydrate39.8 g

of which sugars17.5 g

Dietary Fibre12.7 g

Protein39.5 g

Sodium489 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into large chunks and place on a lined oven tray. • Add brown mustard seeds and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

• In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the sweet potatoes are done, add coriander to the tray and toss.

• Slice chicken. • Divide the chicken, Bombay sweet potatoes and supergreen salad between plates. • Pour the Mumbai coconut sauce over the chicken to serve. Enjoy!