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Mumbai-Spiced Chicken & Cauli Rice

Mumbai-Spiced Chicken & Cauli Rice

with Salad, Garlic Yoghurt & Almonds

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With hints of paprika, coriander, cumin and fenugreek, our Mumbai spice blend is all you need to perk up chicken breast in this Indian-inspired dish. To keep the carbs in check, serve over a simple salad and fluffy cauliflower rice, and bring it all together with a dollop of garlic yoghurt for creaminess and tang.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree 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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1

cucumber

1

carrot

1 packet

chicken breast

1 packet

flaked almonds

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

1 packet

cauliflower rice

1 sachet

chicken-style stock powder

1 bag

mixed leaves

1 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1876 kJ
Fat20.9 g
of which saturates8.4 g
Carbohydrate18.5 g
of which sugars14.9 g
Dietary Fibre10.1 g
Protein44 g
Sodium1239 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop garlic. Thinly slice cucumber. Grate the carrot. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, tossing to coat.

2

In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste.

3

Return frying pan to high heat. Add the butter and a drizzle of olive oil. Cook cauliflower rice, stirring, until softened, 2-4 minutes. Add chicken-style stock powder and remaining garlic and cook until fragrant and combined, 1 minute. Season to taste, then transfer to serving bowls and cover to keep warm.

4

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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

5

Meanwhile, combine cucumber, carrot and mixed leaves in a medium bowl. Add a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste.

6

Slice Mumbai-spiced chicken. To the serving bowls with the cauliflower rice, top with chicken and a helping of salad. Dollop over garlic yoghurt and sprinkle with flaked almonds to serve.