Mumbai Yoghurt Roast Chicken & Eggplant Curry
with Garlic Naan, Pickled Cucumber & Mint Yoghurt- Milk
- Gluten
- Wheat
- Almond
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Traces of Tree Nuts
Team our Mumbai spice blend with yoghurt and meet your new go-to chicken marinade; it's warming, a little tangy, and works wonders on the roasted half chook, which you'll serve with all the good stuff. We reckon the coconutty curry rivals the chicken, but ultimately, each component of this feast is there to complement the rest, with the zingy cucumber adding crunch and cutting the richness, and the moreish naan making sure you mop up every last morsel of the curry.
Ingredients
1 packet
half chicken
1
eggplant
1
brown onion
1
cucumber
1 sachet
curry leaves
1 bag
mint
3 clove
garlic
2
naan bread
(Contains: Milk, Gluten, Wheat; May be present: Sesame, Soy.)
1 packet
mild curry paste
1 packet
tomato paste
2 tin
coconut milk
1 packet
slivered almonds
(Contains: Almond; May be present: Sesame, Soy, Milk, Peanuts, Tree Nuts.)
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 punnet
snacking tomatoes
Not included in your delivery
olive oil
¼ cup
white wine vinegar
15 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine 1/2 the Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a generous pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the half chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray. • Spread the spiced yoghurt over the chicken with a spoon. Roast until cooked through, 25-30 minutes. • Set aside to rest for 5-10 minutes.
• While the chicken is roasting, cut eggplant into thin slices. Slice brown onion into wedges. Place eggplant, onion and snacking tomatoes on a second lined oven tray. • Sprinkle with remaining Mumbai spice blend, drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a generous pinch of salt. Roast until tender, 15-20 minutes.
• While the veggies are roasting, thinly slice cucumber into half-moons. Pick curry leaves. Roughly chop mint. Finely chop garlic. • In a medium bowl, combine the white wine vinegar and a good pinch of salt and sugar. Add the cucumber and enough water to just cover the cucumber, then set aside. • In a small bowl, combine mint, remaining yoghurt and a pinch of salt.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a second small heatproof bowl, melt the butter and 1/2 the garlic in the microwave, in 10 second bursts, until fragrant. Season with salt. • Brush one side of the naan bread with the garlic butter. • Place garlic naan directly on a wire rack in the oven. Bake until golden, 2-4 minutes.
• Meanwhile, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. • Cook curry leaves, mild curry paste, tomato paste and remaining garlic and cook, until fragrant, 1 minute. • Add coconut milk, the brown sugar, any chicken resting juices and a splash of water and cook, stirring, until slightly thickened, 2-3 minutes. • Transfer roasted veggies to the saucpan, stirring to combine. Season to taste.
• Drain pickled cucumber. Cut Mumbai yoghurt roast chicken in half. • Bring chicken, eggplant curry, garlic naan and pickled cucumber to the table. • Sprinkle slivered almonds over the curry. • Serve with mint yoghurt. Enjoy!
