Mumbai Spiced Chicken
with Raita & Roast Pumpkin Wedges - FTC
- Almond
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
330 g
Chicken Breast
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Pumpkin
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Cauliflower
1
Cucumber
1
Carrot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Remove the seeds from the butternut pumpkin (unpeeled) and cut into 1cm slices. Cut the cauliflower into small florets. Cut the zucchini and carrot into 2cm half-moons. Place the pumpkin, cauliflower, zucchini and carrot across an oven tray 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 skin if you don't like it! TIP: Use two oven trays if the veg is too crowded!
While the vegetables are roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Place your hand flat on top of the 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. Set aside in 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 and allow to cool for 5 minutes. Add the Greek yoghurt, white wine vinegar and cucumber to the garlic oil mixture and stir to combine. Season to taste with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat. TIP: The chicken is cooked when it is 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.
