HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Chicken & Mumbai Coconut Sauce
Indian Chicken & Mumbai Coconut Sauce

Indian Chicken & Mumbai Coconut Sauce

with Roast Cauliflower Toss & Flaked Almonds

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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!

Tags:Not Suitable for CoeliacsUnder 30g carbsNaturally Gluten-FreeUnder 650kcal
Allergens:Tree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion






1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

chicken breast

1 sachet

Mumbai spice blend

(May be present Gluten)

1 box

coconut milk

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

¼ tsp



white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2220 kJ
Fat29.4 g
of which saturates18.7 g
Carbohydrate22.1 g
of which sugars17.9 g
Protein39.6 g
Sodium751 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.