Curried Chicken Thigh Traybake
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Curried Chicken Thigh Traybake

Curried Chicken Thigh Traybake

with Cumin Roast Potatoes, Carrots and Green Beans

This Curried Chicken Thigh 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.

Family Friendly
Prepped in 10

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.

Preparation Time40 minutes
Cooking time15 minutes


serving amount

450 grams


¾ sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

2 unit(s)


4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains Mustard)

40 grams

Mango Chutney

150 grams

Green Beans

Not included in your delivery

3 tbsp



Nutritional information

Energy (kJ)3700 kJ
Energy (kcal)884 kcal
Fat47.4 g
of which saturates9.6 g
Carbohydrate69.7 g
of which sugars23.6 g
Protein49.8 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Medium Saucepan


Roast the Potatoes

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 cumin seeds, then season with salt and pepper. 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.

Prep the Carrots

While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the carrots on one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Flavour the Chicken

Next, lay the chicken thighs flat on the other side of the carrot tray (use two baking trays if necessary).

Drizzle with oil, season with salt and pepper, then spread the korma curry paste over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Time to Traybake

Pop the tray onto the middle shelf of your oven to bake until the chicken is cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Turn the carrots halfway through.

Meanwhile, in a small bowl, combine the mango chutney and mayo (see pantry for amount). Set aside for now.

Cook the Beans

Once everything's nearly ready, boil a half-full kettle. Trim the green beans.

Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.


When everything's ready, share the curried chicken and roasted carrots between your plates. Spoon over the juices from the tray, if you'd like.

Serve the cumin roast potatoes and green beans alongside the mango chutney mayo on the side for dipping.