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Seared Chicken & Mumbai-Spiced Cauliflower

Seared Chicken & Mumbai-Spiced Cauliflower

with Garden Salad & Tamarind Chutney

Recipe Development TeamUpdated on April 21, 2026

Get up to $230 off

Get up to $230 off

Calories

:

400 kcal

Protein

:

38.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

High Protein

Allergens:

Milk
Soy

Take a trip to the streets of India with tender chicken thigh and Mumbai-spiced roast cauliflower that’s charred in all the right places. The sweet tang of tamarind chutney and a cooling dollop of yoghurt bring the whole performance together. It's a fresh, fragrant dinner that hits every single flavour note.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Cauliflower

1

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

330 g

Chicken Thigh

1 packet

Tamarind Chutney

(Contains: Soy;)

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar

Nutritional Values

Energy (kJ)1670 kJ

Calories400 kcal

Fat16.2 g

of which saturates4.6 g

Carbohydrate24.6 g

of which sugars20.8 g

Dietary Fibre5.8 g

Protein38.3 g

Sodium863 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Roast the cauliflower

1

• See ‘Top Roast Tips!’(below left).
• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with
Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.

Cook the chicken

2

Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Season chicken all over and add to hot pan.
Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

Get prepped

3

• While the veggies are roasting, roughly chop tomato.
• Thinly slice cucumber into rounds.

Finish & serve

4

In a large bowl, combine tomatoes, cucumber and mixed salad leaves. Drizzle with olive oil and vinegar. Toss to combine and season to taste.
Divide roast cauliflower and salad between bowls. Top with chicken. Spoon tamarind chutney over chicken.
Drizzle over greek-style yoghurt Enjoy!

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