Mumbai-Spiced Chicken & Cauli Rice
with Salad, Garlic Yoghurt & Almonds
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.
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.
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
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.
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.
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.
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.
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.
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.