Mild North Indian Chicken & Bombay Potatoes

Name: Mild North Indian Chicken & Bombay Potatoes with Cucumber Raita & Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 sachet brown mustard seeds; 1 cucumber; 1 tomato; 1 drizzle vinegar (balsamic or white wine); 1 packet chicken breast; ¼ tsp salt; 1 bag mixed salad leaves; 1 packet flaked almonds; 1 packet Greek-style yoghurt; 1 sachet mild North Indian spice blend

with Cucumber Raita & Tomato Salad

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We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the North Indian spiced chicken or the burst and crunch of the tomato salad. You decide!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Climate Superstar

Allergens:

Gluten

•Wheat

•Almond

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

brown mustard seeds

cucumber

tomato

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

flaked almonds

1 packet

Greek-style yoghurt

1 sachet

mild North Indian spice blend

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

¼ tsp

salt

Nutritional Values

Energy (kJ)1695 kJ

Fat10.8 g

of which saturates2.9 g

Carbohydrate31.7 g

of which sugars11.8 g

Dietary Fibre7.7 g

Protein43 g

Sodium314 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Spread potato over a lined oven tray. Sprinkle over brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.

• Meanwhile, finely chop cucumber. Roughly chop tomato.

• In a small bowl, place Greek-style yoghurt, cucumber and a drizzle of white wine vinegar and stir to combine. Season to taste with salt and pepper.

• In a medium bowl, combine chicken breast, mild North Indian spice blend, the salt, a pinch of pepper and a drizzle of olive oil. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add chicken and cook 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 in the middle.

• While the chicken is in the oven, place tomato and mixed salad leaves in a bowl. • Just before serving, add a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Slice the Indian chicken. • Divide the chicken, Bombay potatoes and tomato salad between plates. • Top the chicken with a dollop of raita. Garnish with flaked almonds. Enjoy!