Mild North Indian Chicken & Bombay Potatoes
with Cucumber Raita & Tomato Salad
- Gluten
- Wheat
- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
2
potato
1 sachet
brown mustard seeds
(Contains: Gluten, Wheat)
1
cucumber
1
tomato
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk)
1 sachet
mild North Indian spice blend
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
¼ tsp
salt
Utensils
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the spiced chicken and Bombay potatoes, though some found it mild. The cucumber raita added a refreshing touch.
- Ease of prep: Quick and simple to make, with clear instructions. Some found timing tricky to get everything ready simultaneously.
- Suggestions: Try marinating the chicken overnight for more flavour. Cook chicken entirely in the oven to keep it tender.
- Leftovers: Reheats well for lunch the next day, though some found it less enjoyable when reheated.
- Portions: Several mentioned small chicken pieces; consider adding an extra breast for heartier appetites.
