Whole Roast Mumbai Chicken & Veggie Curry
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Whole Roast Mumbai Chicken & Veggie Curry

Whole Roast Mumbai Chicken & Veggie Curry

with Garlic Tortillas, Pickled Cucumber & Mint Yoghurt

'A feast for the ages', we heard our recipe testers say when this one got plated up! This Mumbai yoghurt roast chicken is the centrepiece of this dish and truly dazzles when accompanied by a flavourful veggie curry, garlic tortillas and a number of essential garnishes to add on top!


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 Time50 minutes
Cooking Time


Serving amount


whole chicken

1 sachet

Mumbai spice blend




brown onion

1 punnet

snacking tomatoes



1 sprig

curry leaves

1 bag


3 clove


1 packet

Greek-style yoghurt

(Contains Milk;)


mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

mild curry paste

1 packet

tomato paste

2 packet

coconut milk

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

¼ cup

white wine vinegar

15 g


1 tsp

brown sugar


Nutritional Values

Energy (kJ)6400 kJ
Fat93.5 g
of which saturates49 g
Carbohydrate73.2 g
of which sugars26.9 g
Protein95.1 g
Sodium2789 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Pat whole chicken dry with a paper towel. • Place chicken on a lined oven tray, breast-side up. Drizzle with olive oil. Sprinkle with half the Mumbai spice blend and a generous pinch of salt, rubbing the seasoning into the skin. • Roast until browned and cooked through, 1 hour. • Remove tray from oven. Cover with foil and set aside to rest for 15 minutes.

TIP: To check if the chicken is cooked through, poke a skewer or small knife between the leg and the body. The juices that come out should be clear, without any traces of pink. TIP: The chicken needs resting time for the meat to get nice and juicy!


• When the chicken has 30 minutes remaining, cut zucchini into rounds. • Slice brown onion into wedges. Place zucchini, 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 season with a generous pinch of salt. • Roast until tender, 15-18 minutes.


• Meanwhile, 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 cucumber and enough water to just cover the cucumber, then set aside. • In a small bowl, combine mint, Greek-style 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 half the garlic in the microwave, in 10 second bursts, until fragrant. Season with salt. • Spread mini flour tortillas out evenly on a third lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.

TIP: If your tray is crowded, divide tortillas between two lined oven trays.


• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add 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 pan, stirring to combine. Season to taste.


• Drain pickled cucumber. • Carve Mumbai chicken in half. • Bring chicken, zucchini curry, garlic tortillas and pickled cucumber to the table. • Sprinkle flaked almonds over the curry. • Serve with mint yoghurt. Enjoy!