You can't really go wrong with a rice bowl, especially when it has a hero ingredient like Mumbai-spiced cauliflower and chicken. If your taste buds aren't already tingling (We're sure they are), top it all off with a cucumber salad to add some freshness, chopped almonds for crunch and mint yoghurt for some sauciness!
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.
1 packet
Tamarind Chutney
330 g
Chicken Thigh
1 packet
Basmati Rice
1 packet
Roasted Almonds
1
Cauliflower
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
1 sachet
Mumbai Spice Blend
1
Cucumber
1 packet
Mint
1
Tomato
1.25 cup
water
1 drizzle
white wine vinegar
1 drizzle
olive oil
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around the edges, 20-25 minutes.
• When cauliflower has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, to a medium saucepan, add the
water and bring to the boil over high heat.
• Add basmati rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• While the rice is cooking, slice cucumber into
thin rounds.
• Pick and thinly slice mint leaves.
• Cut tomato into thin wedges.
• Roughly chop roasted almonds.
• In a small bowl, combine Greek-style yoghurt
and mint. Season to taste with salt and pepper
and set aside.
• In a large bowl, combine mixed salad leaves,
cucumber, tomato and a drizzle of white wine
vinegar and olive oil. Season to taste.
• Slice chicken.
• Divide Indian spiced cauliflower, chicken, rice and cucumber salad between bowls. Top with mint yoghurt and drizzle over tamarind chutney. Sprinkle over roasted almonds to serve. Enjoy!