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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:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-FreeUnder 30g carbs
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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

2

carrot

1

zucchini

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

salt

drizzle

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.