Warm Mumbai Chicken Salad

with Roasted Cauliflower & Mint Yogurt

Moderate | 30 min

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A Fresh Prep favourite, inspired by the flavours of India. This warm salad is loaded with roasted turmeric cauliflower and crispy flavourful chicken thighs in a mustard, cumin seed and zingy ginger marinade. Toss with fluffy basmati rice, a generous pile of spinach and a dollop of minted yogurt and enjoy our take on the flavours of modern-day Mumbai.
Contains: Milk, Mustard, Sulphites

May Contain: Egg, Fish, Gluten, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Mint Fresh
Basmati Rice
Chicken Thighs Bone in Skin on
Balsamic Vinegar
Whole Mustard Seeds, Cumin Seeds
Spice Blend
Curry Powder, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 714
Fat 34g
Protein 65g
Carbohydrates 39g

Cooking Directions


Tip: Turmeric stains so keep your white clothing away from this recipe!
Tip: Because chicken thighs vary greatly in size and shape, your thighs may vary from the cook times listed.


Prepare Marinade + Cauliflower

  • Heat oven to 425°F with one rack in the center position and one near the top.
  • Line a baking sheet with foil.
  • Cut lemon in half.
  • Cut cauliflower into 1 inch pieces.
  • In a large bowl, combine 2 tbsp. olive oil, spice blend, garlic, ginger, seeds, and the following to taste: balsamic vinegar, salt, pepper and half of the lemon juice.
  • Toss cauliflower in the bowl, leaving the leftover marinade in the bowl for Step 2.
  • Transfer cauliflower to one half of baking sheet.

Prepare Chicken

  • Drain and pat dry chicken thighs with paper towel.
  • Season well with salt and pepper.
  • Mix 2 tbsp. yogurt with the leftover marinade in the bowl from Step 1.
  • Add chicken and toss to coat.
  • Place chicken skin-side up onto other half of baking sheet.
  • Wash hands with warm soapy water.
  • Place baking sheet on the center rack in the oven and set a timer for 20 minutes.

Cook Rice

  • Rinse and drain basmati rice in a fine mesh sieve.
  • Add rice to a small pot with 1 cup salted water and bring to a boil.
  • Reduce heat to low and cover with a lid.
  • Cook for 15–18 minutes or until grains are tender.

Prepare Mint Yogurt

  • Wash mint.
  • Pick and finely chop mint leaves.
  • In a small bowl, combine remaining yogurt and half of the mint and remaining lemon juice to taste.
  • Add 1 tbsp. cold water if you like a thinner sauce.
  • Mix well to combine and season to taste with salt and pepper.

Finish Cauliflower + Chicken

  • Once timer from Step 2 has gone off, turn oven to broil at 500°F.
  • Carefully transfer baking sheet to the top rack of oven.
  • Set a timer for 2–3 minutes and broil until chicken has reached internal temperature of 165°F and cauliflower is tender.
  • Monitor closely to prevent burning.

Finish + Serve

  • Divide spinach between serving bowls.
  • Layer rice, cauliflower and chicken thighs on top of the spinach.
  • Drizzle mint yogurt and juices from the baking sheet over top of everything.
  • Garnish with remaining mint.
  • Enjoy!

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