Tandoori Flavoured Potatoes with Chicken and Yogurt-herb sauce
with tomato & cucumber saladCalories
:Ā
585 kcalProtein
:Ā
31.9g proteinTotal
:Ā
25 minutesDifficulty
:Ā
EasyCalorie Smart
High Protein
Allergens:
- Melk (inclusief lactose)
- Mosterd
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Marinated diced chicken
250 g
Potatoes
Ā½ piece
Garlic
Ā½ piece
Red onion
ā piece
Cucumber
1 piece
Tomato
5 g
Fresh coriander & mint
(May be present: Selderij)
15 g
Tandoori paste
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Ā½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Not included in your delivery
1.25 tablespoon
Sunflower oil
Ā¼ tablespoon
[Plant-based] butter
Ā½ tablespoon
White wine vinegar
Ā½ teaspoon
Sugar
Ā½ tablespoon
Honey [or plant-based alternative]
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2447 kJ
Calories585 kcal
Fat19.4 g
Saturated Fat5.2 g
Carbohydrate73.6 g
Sugar19.9 g
Dietary Fiber9.5 g
Protein31.9 g
Salt1.3 g
Potassium1564 mg
Calcium62.9 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Casserole
ā¢Bowl
ā¢Salad Bowl
ā¢Tall-Sided Pan
Cooking Steps
1
- Wash the potatoes and cut them into 2 cm chunks.
- Transfer to a deep frying pan, cover with water and boil for 8 minutes, then drain.
- Heat a light drizzle of sunflower oil and a small knob of butter in the same pan over medium-high heat. Meanwhile, pat the potatoes dry with a clean towel or kitchen paper.
- Fry the potatoes for 7 - 10 minutes or until golden brown on all sides. Add the tandoori paste and fry for 1 more minute. Season to taste with salt and pepper.
2
- Meanwhile, chop the onion into half rings.
- In a bowl, mix the white wine vinegar and sugar with a pinch of salt.
- Add the red onion and set aside until serving, stirring occasionally.
3
- Cut the cucumber into crescents.
- Cut the tomato into wedges.
- In a salad bowl, mix the cucumber and tomato with the mustard seeds and extra virgin olive oil to taste.
- Season with salt and pepper.
Did you know... The *ingredient* in this recipe contains vitamin K, a nutrient that helps to keep your bones strong.
4
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the chicken for 6 minutes or until done, turning regularly.
- Add the honey and fry for 1 more minute. Season with salt and pepper.
5
- Finely chop the fresh herbs, keeping them separate.
- Mince or grate the garlic.
- In a bowl, mix the yoghurt with the mint and garlic (see Tip). Season with salt and pepper.
Tip: If you don't like raw garlic, fry it with the chicken instead.
6
- Serve the potatoes, chicken and salad on plates.
- Top the potatoes with the coriander and pickled onion.
- Serve with the yoghurt sauce.
