Mumbai Yoghurt Chicken

Name: Mumbai Yoghurt Chicken with Corn-Tomato Salad & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Basmati Rice; 330 g Chicken Breast; 2 Garlic; 1 packet Flaked Almonds; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Tomato; 1 tin Sweetcorn

with Corn-Tomato Salad & Flaked Almonds

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This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.

Tags:

High Protein

Allergens:

Amandelnoten

•Milk

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Basmati Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

330 g

Chicken Breast

Garlic

1 packet

Flaked Almonds

(Contains: Amandelnoten; May be present: Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

Tomato

1 tin

Sweetcorn

Nutritional Values

Calories552 kcal

Energy (kJ)2310 kJ

Fat8.7 g

of which saturates2.6 g

Carbohydrate69 g

of which sugars7.4 g

Dietary Fibre8.2 g

Protein45.6 g

Sodium593 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1 minute. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop tomato. Drain sweetcorn. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add chicken breast, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.

• Return frying pan to a medium-high heat heat with a drizzle of olive oil. When oil is hot, cook chicken until golden, 2-3 minutes each side (depending on thickness). • Transfer to a lined oven tray and bake until cooked through, 12-14 minutes. • Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with the white wine vinegar and olive oil. Toss to combine.

TIP: Chicken is cooked through when its no longer pink inside.

• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-tomato salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!