Tandoori Chicken Tenders
with Curry Leaf Sweet Potatoes & Garlic Sauce
We are taking things up a notch tonight, by adding our glorious tandoori paste onto chicken tenders. The fun doesn't end here; add a delectable curry leaf butter to the sweet potatoes and here you'll have your classic chicken and veggies, but just that much better!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
sweet potato
1 leaves
curry leaves
1
cucumber
1 packet
chicken tenderloins
1 packet
tandoori paste
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Milk, Eggs, Sesame;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Ā½ tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C. Cut sweet potato into bite-sized chunks. ā¢ Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. ā¢ Roast until just tender, 20-25 minutes.
ā¢ Meanwhile, pick curry leaves and roughly chop. ā¢ In a heatproof bowl, add curry leaves and the butter and microwave in 10 second bursts, until melted. ā¢ When the potatoes are done, pour curry leaf butter over potatoes, tossing to coat.
ā¢ When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. ā¢ In a large bowl, combine chicken tenderloins, tandoori paste and a pinch of salt.
Little cooks: Take charge by tossing the chicken in the paste!
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. ā¢ Remove pan from heat and add the honey, turning to coat. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
ā¢ Just before serving, in a second large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
ā¢ Divide tandoori chicken tenders, curry leaf sweet potatoes and cucumber salad between plates. ā¢ Serve with garlic sauce. Enjoy!
