Sambal-Spiced Chicken & Seasoned Potato
with Creamy Cucumber Slaw
- Milk
- Eggs
Kick up the heat with this sambal-spiced chicken and North-Indian seasoned potato number. We’ve paired the spice with a creamy cucumber slaw to keep things refreshing, creating a clever balance of crunch and zing. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
330 g
Chicken Tenderloins
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1
Carrot
1 packet
Coriander
1
Cucumber
2
Potato
1 packet
Shredded Cabbage Mix
1 sachet
mild sambal seasoning
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks, then place on a
lined oven tray.
• Drizzle with olive oil, sprinkle with mild North
Indian spice blend and season with salt and pepper.
• Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide potatoes
between two trays.
• While the potato is roasting, grate carrot.
• Thinly slice cucumber into half-moons.
• Roughly chop coriander.
• When the potatoes have 10 minutes remaining, rub both sides of the chicken with the salt, a good pinch of pepper and the mild sambal seasoning.
In a large frying pan, heat the butter over a medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the barramundi is cooking, in a medium bowl,
combine carrot, cucumber and shredded cabbage
mix. Add the mayonnaise and a drizzle of white
wine vinegar.
• Season to taste with salt and pepper, then toss
to coat.
• Divide seasoned potato and creamy cucumber slaw
between plates.
• Top with sambal-spiced chicken.
• Garnish with coriander to serve. Enjoy!
