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Double Mumbai Yoghurt Chicken
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Double Mumbai Yoghurt Chicken

Double Mumbai Yoghurt Chicken

with Corn-Tomato Salad & Flaked Almonds

This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.


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 Time25 minutes


Serving amount

1 packet

garlic paste

1 packet

basmati rice



1 tin


1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

2 packet

chicken breast

1 bag

mixed salad leaves

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

20 g


1.5 cup



white wine vinegar


Nutritional Values

Energy (kJ)3553 kJ
Fat25.5 g
of which saturates10.2 g
Carbohydrate71.8 g
of which sugars8.2 g
Protein78.9 g
Sodium969 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1 minute. • 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!


• Meanwhile, roughly chop tomato. Drain sweetcorn. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil, remaining garlic paste and a pinch of salt and pepper. Add chicken thigh, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken thigh, in batches, until golden, 2-3 minutes each side (depending on thickness). • Transfer to lined oven tray and bake until cooked through, 12-14 minutes. • Meanwhile, add mixed salad leaves and tomato to the bowl with the corn. Season with salt. Drizzle with white wine vinegar and olive oil. Toss to combine.

TIP: Chicken is cooked through when its no longer pink inside. TIP: Spread chicken across two trays if your tray is getting crowded!


• Slice Mumbai yoghurt chicken. • Divide garlic rice and corn-tomato salad between plates. Top rice with chicken and remaining yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!