HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Spiced Chicken With Cucumber Raita & Roast Pumpkin Wedges
Mumbai Spiced Chicken with Cucumber Raita & Roast Pumpkin Wedges

Mumbai Spiced Chicken with Cucumber Raita & Roast Pumpkin Wedges

Lean Protein | Healthier Carbs | Packed with Veggies

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This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent chicken, aromatic roasted veggies and creamy cucumber raita. Flavour is written all over it!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:GlutenTree NutsMilk

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

butternut pumpkin

1 portion


1 unit


1 unit


1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

2 clove


1 unit


1 packet

chicken breast

1 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2368 kJ
Fat21.1 g
of which saturates5.3 g
Carbohydrate39.5 g
of which sugars31.9 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium486 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin (unpeeled) into 1cm slices. Cut the cauliflower into small florets. Cut the zucchini and carrot into 2cm half-moons. Spread the pumpkin, cauliflower, zucchini and carrot across two oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 25 minutes. Scatter the brown mustard seeds over the veggies and roast, until golden, 5 minutes.

TIP: You can peel the pumpkin if you prefer!


While the veggies are roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Mumbai spice blend, a pinch of salt and pepper and a small drizzle of olive oil. Set aside.


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.


In a large frying pan, heat a generous drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, white wine vinegar and cucumber to the garlic oil mixture and stir to combine. Season to taste.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat.

TIP: The chicken is cooked when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!


Divide the pumpkin wedges between plates. Add the baby spinach leaves to the remaining veggies on the baking tray and toss to combine. Thickly slice the chicken. Divide the roast veggies and Mumbai spiced chicken between plates. Dollop over the raita sauce and sprinkle over the almonds.