HelloHero: Spiced Chicken & Bombay Potatoes
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HelloHero: Spiced Chicken & Bombay Potatoes

HelloHero: Spiced Chicken & Bombay Potatoes

with Tomato Salad & Garlic Sauce

We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced chicken or the creamy garlic sauce. Dig in and decide!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Wheat
Gluten
Egg
Milk
Sesame

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

2

Garlic

1

Carrot

1

Mumbai Spice Blend

1

Chicken Breast

1

Brown Mustard Seeds

(Contains Wheat, Gluten;)

1

Mixed Salad Leaves

1

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1

Chopped Potato

1

Tomato

Not included in your delivery

1

olive oil

1

white wine vinegar

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Nutritional Values

Energy (kJ)2038 kJ
Calories487 kcal
Fat16.3 g
of which saturates2.2 g
Carbohydrate37.2 g
of which sugars9.2 g
Dietary Fibre8.2 g
Protein45.1 g
Sodium782 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

2

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.

3

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

4

• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season. • To bowl with onion, add potato and toss to combine. • Slice Indian-style chicken. • Divide chicken, roast potatoes and tomato salad between plates. Drizzle garlic sauce over chicken to serve. Enjoy!