Chicken Korma Traybake
with Spiced Potatoes and Mango Slaw
This Chicken Korma Traybake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
North Indian Style Spice Mix
96 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mango Chutney
120 grams
Coleslaw Mix
4 unit(s)
British Chicken Thighs
50 grams
Korma Curry Paste
(Contains Mustard)
20 grams
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.
Toss the coleslaw mix through the mayo dressing and season with salt and pepper.
Lay the chicken thighs flat onto a medium baking tray. Spread the korma curry paste over the chicken thighs.
Season with salt and pepper.
Roast the chicken on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.
Share the chicken thighs between your serving plates and drizzle over the remaining mango chutney.
Serve with the spiced potatoes and mango rocket slaw.
Add the remaining mayo alongside for dipping.
Enjoy!
