Tandoori Chicken and Potato Traybake
with Tomatoes and Yoghurt Drizzle
This Tandoori Chicken and Potato Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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)
White Cumin Seeds
(May contain Sesame, Celery)
1 pinch
Chilli Flakes
125 grams
Cherry Tomatoes
Not included in your delivery
½ tbsp
Olive Oil
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 style paste and half the yoghurt. Season with salt, then use your hands to coat the chicken in the marinade, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
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 cumin seeds and chilli flakes (add less if you'd prefer things milder).
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 onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
Lay the chicken thighs flat onto the same tray amongst the pepper.
Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 10-12 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything bakes, quarter the tomatoes 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 tandoori potatoes between your plates. Spoon over the tomatoes.
Finish with a drizzle of the remaining yoghurt.
Enjoy!
