Tandoori Crumbed Chicken & Garden Salad
with Sweet Potato Wedges & Coconut Sweet Chilli Mayo
In this first-of-its-kind concoction, see tandoori paste and Mumbai spice blend crumb chicken tenderloins to perfection and when paired with sweet potato wedges and a garden salad, this one will become a regular on the menu.
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
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
330 g
Chicken Tenderloins
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1
Cucumber
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
1 packet
Snacking Tomatoes
2
Sweet Potato
1 packet
Tandoori Paste
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, the plain flour and a pinch of salt. Add chicken tenderloin and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate.
• When the wedges have 10 minutes remaining, in a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook chicken batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.
• In a second medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide tandoori chicken, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!
