Name: Curried Chicken Thigh Traybake with Roast Potatoes, Carrots and Green Beans
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 2 unit(s) Carrot; 4 unit(s) British Chicken Thighs; 50 grams Korma Curry Paste; 150 grams Green Beans; 75 grams Greek Style Natural Yoghurt

HelloFresh

Recipes

Indian Recipes

Curried Chicken Thigh Traybake

with Roast Potatoes, Carrots and Green Beans

Recipe Development TeamUpdated on September 23, 2025

Get 50% off 1st box + free snacks for life!

Allergens:

Mustard

•Milk

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.

Total45 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Carrot

4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains: Mustard)

150 grams

Green Beans

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kJ)3133 kJ

Energy (kcal)749 kcal

Fat34.6 g

of which saturates10.9 g

Carbohydrate62.5 g

of which sugars14.9 g

Dietary Fibre11.7 g

Protein54.6 g

Salt1.72 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chunks nicely spread out.

Meanwhile, 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 and the chicken thighs on the other end (use 2 baking trays if needed). Drizzle both with oil and season with salt and pepper. Spread the korma paste on top of the chicken thighs. IMPORTANT: Wash your hands after handling chicken and its packaging.

Roast the chicken and carrots until the chicken is cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While everything cooks, get your washing up done and then relax.

Once everything is nearly ready, trim the green beans. If you want to microwave them, pop them in a microwaveable bowl with 2 tbsp water and season with salt and pepper. Cover with a lid or clingfilm and microwave until tender, 3-4 mins. TIP: No microwave, no problem! Simply, bring a medium saucepan of water to the boil with 0.5 tsp of salt, add the beans and simmer until tender, 4-6 mins. Drain in a colander.

Serve the chicken with the potatoes, carrots and green beans with a drizzle of the chicken juices (if you want). Finish with a dollop of yoghurt. Enjoy!