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Tandoori Chicken Tray Bake

Tandoori Chicken Tray Bake

with Tomatoes and Yogurt Drizzle

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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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 unit(s)

Garlic Clove

450 grams

Potatoes

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 sachet(s)

Tandoori Masala Spice

125 grams

Baby Plum Tomatoes

Not included in your delivery

½ tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2997 kJ
Energy (kcal)716 kcal
Fat32.8 g
of which saturates9.1 g
Carbohydrate56.8 g
of which sugars10.7 g
Dietary Fibre8.2 g
Protein53.5 g
Salt1.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Pop the chicken thighs into a mixing bowl and pour in the korma paste and half of the yogurt. Peel and grate the garlic (or use a garlic press). Add the garlic to the chicken, season with salt and use your hands to coat the chicken. IMPORTANT: Wash your hands after handling raw meat. Chop the potato into 2cm chunks (no need to peel). Halve the green pepper, discard the seeds and chop into 2 cm chunks.

2

Pop the potatoes on a large low sided wide baking tray. Drizzle with oil, sprinkle the tandoori spice mix and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

3

Transfer the chicken to a baking tray in one even layer along with the green pepper and roast on the middle shelf of your oven until golden and the chicken is cooked through, 18-20 mins, turning halfway through cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Quarter the baby plum tomatoes and pop into a bowl. Season with salt and pepper, add the oil to the tomatoes (see ingredients for amount) and stir to coat.

5

In another small bowl, add the remaining yoghurt. Season to taste with salt, pepper and a little sugar if the yoghurt is too sour for you.

6

Have a quick tidy while you have time. When the tray bake is ready, share between you plates and top with the tomatoes. Finish with a drizzle of yoghurt and enjoy!

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