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Indian Chicken and Veg Traybake

with Mango Yoghurt
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
282 kcal
Protein
: 
7.2g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

4 unit(s)

Chicken Drumstick

1 pot(s)

Garam Masala

40 grams

Mango Chutney

½ unit(s)

Green Chilli

200 grams

Cherry Plum Tomatoes

15 grams

Flaked Almonds

1 unit(s)

Garlic Clove

2 tsp

Ground Turmeric

½ sachet(s)

Ginger Puree

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 unit(s)

Red Onion

450 grams

Potatoes

1 bunch(es)

Coriander

Energy (kJ)1178 kJ
Energy (kcal)282 kcal
Fat1 g
of which saturates0.5 g
Carbohydrate63.2 g
of which sugars18.7 g
Dietary Fibre6.1 g
Protein7.2 g
Salt0.3 g
Potassium1070.6 mg
Calcium31.8 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees and line a large baking tray with foil (you may need two). Peel and grate the garlic (or use a garlic press). In a large bowl, mix together half the yoghurt, half the mango chutney, the turmeric, garam masala, garlic and easy ginger. Season with a good pinch of salt and pepper. 

2

Chop the potatoes into 2cm chunks (no need to peel). Peel the onion and chop into quarters. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Pop the chicken drumsticks, potatoes, onion and peppers in the bowl with the marinade and use your hands to thoroughly mix everything together. IMPORTANT: Wash your hands after handling raw meat.


3

Transfer the entire the contents of the bowl to your prepared baking tray(s) and spread out so it is in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. Roast on the top shelf of your oven until everything is cooked and nicely roasted, 30-35 mins, turning halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

While the traybake is in the oven, chop the cherry tomatoes in half. Roughly chop the coriander (stalks and all). Halve, deseed then finely chop the chilli.

5

Pop the remaining yoghurt in a bowl and stir through the remaining mango chutney. When the traybake is cooked, remove it from the oven and scatter over the cherry tomatoes. Toss to combine in all the flavours then get ready to serve.

6

Divide the tray bake between your plates. For a milder flavour, serve with a dollop of mango yoghurt. For something more punchy, stir the coriander and chilli (use as much or as little as you like!) through the mango yoghurt and dollop on top of the chicken and veggies. Scatter with flaked almonds and enjoy! 

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