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Tandoori chicken

with roasted cauliflower and kumara roasties

Ready in around 25 mins

RECIPE FACT:
Mumbai was initially called Bombay. The name came from a Portuguese writer who called the place "Bom Baim" that meant "good little bay".
Nutritional Info:
  • Energy: 2501kj
  • Protein: 36g
  • Carbohydrate: 45g
  • Fat: 26g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE KUMARA AND CHICKEN:

    Empty the turmeric and nigella kumara onto an oven tray lined with baking paper. Empty the free-range chicken thighs from their packaging and place in a bowl. Add the tandoori chicken marinade and turn to coat. Place the chicken on the same tray as the kumara. Drizzle the chicken with a little olive oil then season both the kumara and chicken with salt and pepper. Bake in the preheated oven for 20 mins. Slice the chicken before serving.

    • 2.TO COOK THE CAULIFLOWER AND CARROT:

      Peel the carrot and cut in half horizontally through the middle then slice on the angle into 1 cm half-moons. Cut the cauliflower into small bite size florets and place onto a baking tray with the sliced carrot. Drizzle with olive oil and season with salt and pepper and cook in the preheated oven for 15 mins.

      • To serve:

        Divide turmeric kumara roasties and carrot and cauliflower between plates. Top with sliced tandoori chicken, spiced cashews and tandoori yoghurt. Serve with sprigs of picked coriander

    Ingredients In your box:
    • 1 pack of free-range chicken thighs
    • Cauliflower
    • 2 carrots
    • 1 pack of coriander
    • 1 pack of turmeric and nigella kumara
    • 1 pack spiced cashews
    • 1 pot of tandoori yoghurt
    • 1 pot of tandoori chicken marinade

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