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Tandoori Chicken Naan-wich and Spiced Sweet Potato Wedges

Tandoori Chicken Naan-wich and Spiced Sweet Potato Wedges

with Tomato, Cucumber and Pomegranate Salad and Mint Yoghurt

Street Food
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This Tandoori Naan-wich and Spiced Sweet Potato Wedges is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:MilkGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

1 pot(s)

Tandoori Masala Spice

150 grams

Greek Style Yoghurt

(ContainsMilk)

4 unit(s)

Chicken Thigh

1 punnet(s)

Baby Plum Tomatoes

½ unit(s)

Cucumber

½ unit(s)

Pomegranate

1 bunch(es)

Mint

½ unit(s)

Lime

2 unit(s)

Naan

(ContainsMilk, Gluten, Soya)

1 sachet

Mango Chutney

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4368 kJ
Energy (kcal)1044 kcal
Fat36.0 g
of which saturates11.0 g
Carbohydrate133 g
of which sugars37.0 g
Protein51 g
Salt2.33 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray. Drizzle with oil, scatter over half the tandoori masala spice mix then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

2

Pop half the yoghurt into a bowl with the remaining Tandoori spice mix, season with salt and pepper and mix together. Pop the chicken thighs into the bowl and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a large frying pan over medium high heat and when hot lay the chicken thighs flat in the pan. Fry until golden brown, 3-4 mins each side. You may need to do this in batches.

3

Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until the chicken is cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

4

Halve the tomatoes. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP: Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the lime.

5

Pop the tomatoes, cucumber and pomegranate seeds into a medium bowl. Squeeze over the lime juice, olive oil (see ingredients for amount), season with salt and pepper and stir to combine. Pop the remaining yoghurt into a small bowl with the mint, season with salt and pepper and stir to combine. When everything is nearly ready, halve the naans widthways then pop onto a baking tray and into the oven until warmed through, 2-3 mins.

6

Meanwhile, thinly slice the chicken. Pop half a naan on each plate then divide the chicken, mint yoghurt and mango chutney between them. Top with the remaining naan halves then share the sweet potato wedges and salad between the plates. Enjoy!