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Chicken Korma Traybake

Chicken Korma Traybake

Chicken Korma Traybake

with Spiced Potatoes and Mango Slaw

Lily StevensPublished on June 18, 2024

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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.

Tags:

Family Friendly

•New

Allergens:

Egg

•Mustard

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

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

Coleslaw Mix

4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains: Mustard)

20 grams

Wild Rocket

Nutritional information

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.

Utensils

•Baking Tray

•Large Bowl

Cooking Instructions and Tips

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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