Indian Chicken & Mumbai Coconut Sauce
with Roast Cauliflower Toss & Flaked Almonds
There’s nothing we love more than an easy weeknight chicken dinner recipe, and this Indian chicken dish is a flavourful new favourite (and low-carb) we know you'll love, too!
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 portion
cauliflower
2
carrot
1
zucchini
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
chicken breast
1 sachet
Mumbai spice blend
1 box
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
Olive Oil
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Chop the cauliflower into small florets. Cut the carrot (unpeeled) and zucchini into 1cm rounds.
Spread the veggies across an oven tray lined with baking paper. Season with salt and pepper and a drizzle of olive oil. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken steaks and until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend, the salt and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season with pepper. When the roasted veggies are done, add the baby spinach leaves and a drizzle of white wine vinegar to the tray and toss to combine.
Slice the chicken. Divide the roasted veggies between plates and top with the chicken. Pour over the Mumbai coconut sauce and sprinkle with the flaked almonds to serve.
