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Indian Chicken & Seeded Roast Potatoes with Cucumber Mixed Salad & Yoghurt

We can't work out which is best: the pop of brown mustard seeds on the roasted potato and fried onion, the gentle warmth of the spiced chicken or the burst and crunch of the leafy salad. You decide! This recipe is under 650kcal per serving. The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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Kid Friendly Under 650kcal Dietitian approved Bestseller Air Fryer Friendly
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 1 brown onion
  • 0.5 cucumbers
  • 1 carrot
  • 0.5 tsp brown sugar
  • 1 packet chicken thigh
  • 1 sachet brown mustard seeds
  • 1 bag mixed salad leaves
  • 2 garlics
  • 1 sachet mild north indian spice blend
  • 1 vinegar (white wine or red wine)
  • 1 packet greek-style yoghurt
  • 1 olive oil
  • 4 potatoes
  • 1 brown onion
  • 1 cucumber
  • 2 carrots
  • 1 tsp brown sugar
  • 1 packet chicken thigh
  • 1 sachet brown mustard seeds
  • 1 bag mixed salad leaves
  • 4 garlics
  • 1 sachet mild north indian spice blend
  • 1 vinegar (white wine or red wine)
  • 1 packet greek-style yoghurt

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Cut potato into bite-sized chunks, then place on a lined oven tray. Season with salt and drizzle with olive oil.
    • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
    Little cooks: Kids can help toss the potato.
  2. • Meanwhile, thinly slice onion. Roughly chop
    cucumber (see ingredients). Grate the carrot.
    Finely chop garlic.
    • In a medium bowl, combine mild North Indian
    spice blend, the brown sugar and a drizzle of
    olive oil, then season with salt and pepper. Add
    chicken thigh and turn to coat. Set aside.
  3. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and brown mustard seeds and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
    • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
  4. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken thigh until browned, 2 minutes each side.
    • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes.
    TIP: Chicken is cooked through when it is no longer pink inside.
  5. • While the chicken is cooking, combine cucumber, carrot and mixed salad leaves in a second large bowl.
    • Add a drizzle of vinegar and olive oil, then toss to coat. Season to taste.
    Little cooks: Take the lead by combining the ingredients for the salad!
  6. • Slice Mumbai chicken. Transfer roasted potatoes to the bowl with onion and mustard seeds and toss to combine.
    • Divide Indian chicken, seeded roast potatoes and cucumber mixed salad between plates.
    • Top with Greek-style yoghurt to serve. Enjoy!
    Little cooks: Kids can help dollop over the yoghurt.