Fuss-Free Tandoori Inspired Chicken Traybake
with Potatoes, Tomatoes and Yoghurt Drizzle
It only takes 10 minutes to prep this Fuss-Free Tandoori Inspired Chicken Traybake. Prep the veg and marinate the chicken, then everything goes straight into the oven in for an easy dinner that gives you time back!
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
1 unit(s)
Garlic Clove
4 unit(s)
British Chicken Thighs
50 grams
Korma Curry Paste
(Contains Mustard)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
450 grams
Potatoes
1 unit(s)
Green Pepper
(May contain Celery)
1 sachet(s)
Tandoori Masala Mix
2 unit(s)
Medium Tomato
40 grams
Mango Chutney
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, add the garlic, chicken thighs, korma curry paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala mix.
Toss to coat, then 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, pop the pepper chunks onto one side of a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.
Lay the marinated chicken thighs flat onto the other side of the same tray as the pepper.
Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything bakes, cut the tomato into 2cm chunks and pop them into a small bowl.
Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.
When the chicken and veg are cooked, share the chicken thighs, roasted peppers and spiced potatoes between your plates. Spoon over the tomatoes.
Finish by drizzling over the mango chutney and remaining yoghurt.
Enjoy!
