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Seared Chicken & Mumbai Coconut Sauce

Seared Chicken & Mumbai Coconut Sauce

Seared Chicken & Mumbai Coconut Sauce

with Roast Veggie Medley

Get up to $200 off!

It's chicken thigh, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent chicken to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

Tags:

Over 30g protein

The quantities provided above are averages only.

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

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

sweet potato

½

pumpkin

1

brown onion

1

Beetroot

1 clove

Garlic

1 packet

Chicken Thigh

1 sachet

Mumbai Spice Blend

1 packet

Coconut Milk

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2821 kJ

Calories674 kcal

Fat32.2 g

of which saturates19 g

Carbohydrate52 g

of which sugars36.4 g

Dietary Fibre17 g

Protein44.4 g

Sodium745 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato and pumpkin (see ingredients) into bite-sized chunks. • Peel brown onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.

3

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.

4

• Slice chicken. • Divide roast veggie medley and seared chicken rump between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!

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