HelloHero: Spiced Chicken & Bombay Potatoes

Name: HelloHero: Spiced Chicken & Bombay Potatoes with Tomato Salad & Garlic Sauce
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet Chopped Potato; ½ Brown Onion; 2 clove Garlic; 1 Tomato; 1 Carrot; 1 sachet Mumbai Spice Blend; 1 packet Chicken Thigh; 1 sachet Brown Mustard Seeds; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Garlic Sauce

with Tomato Salad & Garlic Sauce

Get up to $200 off!

We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced chicken or the creamy garlic sauce. Dig in and decide!

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

Tags:

Over 30g protein

•Calorie Smart

•Over 40g protein

Allergens:

Wheat

•Gluten

•Eggs

•Milk

•Sesame

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chopped Potato

Brown Onion

2 clove

Garlic

Tomato

Carrot

1 sachet

Mumbai Spice Blend

1 packet

Chicken Thigh

1 sachet

Brown Mustard Seeds

(Contains: Wheat, Gluten;)

1 packet

Mixed Salad Leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2156 kJ

Calories515 kcal

Fat22.3 g

of which saturates4 g

Carbohydrate37.2 g

of which sugars9.4 g

Dietary Fibre8 g

Protein38.9 g

Sodium812 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season to taste. • To the bowl with the onion, add potato and toss to combine. • Slice spiced chicken. • Divide chicken, bombay potatoes and tomato salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!