Quick Mumbai Yoghurt Chicken
with Corn-Cucumber Salad & Cashews
Spike tangy yoghurt with our Mumbai spice blend, and meet your new go-to marinade for chicken thigh - which gets all lovely and charred in the pan. Serve over rice, and with a refreshing salad for added texture.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
3 clove
garlic
1 packet
basmati rice
1 tin
sweetcorn
1 packet
chicken thigh
1 bag
mixed leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1
cucumber
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook ½ the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to 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!
• While rice is cooking, slice cucumber into half-moons. Drain sweetcorn. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, a pinch of salt and pepper and the remaining garlic. Add chicken thigh, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 mins. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Meanwhile, add mixed leaves and cucumber to the bowl with the corn. Season with salt. Drizzle with white wine vinegar and olive oil. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice Mumbai yoghurt chicken. • Divide chicken, garlic rice and corn-cucumber salad between bowls. • Top with remaining yoghurt. Sprinkle with roasted cashews to serve.
