They say variety is the spice of life, so we’ve combined succulent chicken and roasted pumpkin with authentic Indian flavours for the ultimate meal that’s sure to please! Just add cooling cucumber raita for an explosion of colour and flavour!
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mild North Indian spice blend(ContainsMilk, SulphitesMay be present Gluten)
baby spinach leaves
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into 2cm chunks. In a large bowl, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a generous pinch of salt and a drizzle of olive oil. Add the pumpkin and toss to coat. Place the pumpkin on an oven tray lined with baking paper and spread in an even layer. Roast until tender, 20-25 minutes.
TIP: You can peel the pumpkin skin if you don't like it!
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Roughly chop the tomato. Pick and roughly chop the mint leaves.
In a medium bowl, add the chicken thigh, garlic, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Toss to coat the chicken.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through, 10-12 minutes. Set aside to rest, 5 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
While the chicken is cooking, in a small bowl add 1/2 the cucumber, 1/2 the mint and the remaining Greek yoghurt. Season with salt and pepper and stir to combine. In a second medium bowl, add the tomato, baby spinach leaves and remaining cucumber and mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.
Thickly slice the chicken. Divide the Indian spiced chicken, tandoori pumpkin and tomato salad between plates. Spoon any resting juices over the chicken. Serve with the cucumber raita.