Sweet Chilli Paneer, Chicken & Bombay Potatoes
with Cucumber Salad & Garlic Aioli
Dive into this bowl of salty, squeaky paneer & chicken slathered in sweet chilli and perfectly paired with golden, Mumbai-spiced potatoes. Plus, fresh cucumber scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Aioli
(Contains: Eggs;)
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Sweet Chilli Sauce
1 sachet
Mumbai Spice Blend
2
Potato
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Paneer Cheese
(Contains: Milk;)
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
2
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice red radish.
• Grate carrot (see ingredients).
• Cut paneer into 1cm-thick slices.
• Cut chicken thigh into 2cm chunks.
• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing, until browned (when no longer pink inside), 5-6 minutes. Transfer to a plate.
• Return pan to medium-high heat, then cook paneer, until golden brown, 1-2 minutes each side.
• Remove pan from heat, return cooked chicken, then add sweet chilli sauce, turning paneer and chicken to coat.
• In a large bowl, combine mixed salad leaves, cucumber, radish, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide sweet chilli paneer, chicken, Bombay potatoes and cucumber salad between plates.
• Sprinkle over crushed peanuts and serve with garlic aioli. Enjoy!
