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Chicken Korma Traybake

Chicken Korma Traybake

with Spiced Potatoes and Mango Slaw
4.5(470)
Lily Stevens
Lily StevensUpdated on August 28, 2025
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
837 kcal
Protein
: 
48.5g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

North Indian Style Spice Mix

96 grams

Mayonnaise

(Contains: Egg, Mustard)

40 grams

Mango Chutney

120 grams

Sliced Carrot and Cabbage Mix

4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains: Mustard)

20 grams

Wild Rocket

Energy (kJ)3502 kJ
Energy (kcal)837 kcal
Fat44.3 g
of which saturates9.3 g
Carbohydrate68 g
of which sugars19.3 g
Dietary Fibre9.3 g
Protein48.5 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Bowl

Instructions

PDF
Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Roast your Potatoes
2

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.

Make the Slaw
3

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. 

Flavour Time
4

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
5

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.

Serve
6

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!

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