Tandoori Inspired Chicken Breast and Potato Traybake
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Tandoori Inspired Chicken Breast and Potato Traybake

Tandoori Inspired Chicken Breast and Potato Traybake

with Tomatoes and Yoghurt Drizzle

Warming and aromatic, this tandoori spice mix is the perfect way to add depth to curries and marinades. Tandoori gets its name from 'tandoor' an Indian cylindrical clay oven, traditionally used to cook a variety of meat and fish dishes. This spice mix includes cinnamon, turmeric, ginger and cumin, helping to bring the toasty flavours reminiscent of the traditional tandoori oven.

Family Friendly
Prepped in 10
High Protein
Calorie Smart

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 time10 minutes


serving amount

1 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

50 grams

Korma Curry Paste

(Contains Mustard)

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

450 grams


1 unit(s)

Green Pepper

(May contain Celery)

1 sachet(s)

Tandoori Masala Mix

125 grams

Baby Plum Tomatoes

Not included in your delivery

½ tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2150 kJ
Energy (kcal)514 kcal
Fat12 g
of which saturates2.6 g
Carbohydrate57 g
of which sugars10.7 g
Protein47.1 g
Salt2.02 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a large bowl, add the garlic, chicken breasts, korma curry paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.


Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the tandoori masala mix. 

Toss to coat, then 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, 30-40 mins. Turn halfway through. 


Meanwhile, pop the pepper chunks onto one side of a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat.

Lay the marinated chicken thighs flat onto the other side of the same tray as the pepper.

Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 25-30 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.


While everything bakes, halve the baby plum tomatoes and pop them into a small bowl.

Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.


When the chicken and veg are cooked, slice the chicken into 2cm thick slices, then share between your plates.

Serve the roasted peppers and spiced potatoes alongside. Spoon over the tomatoes.

Finish with a drizzle of the remaining yoghurt. 



Step 1 MOD: If you've chosen chicken breast instead of thigh, prep the chicken in the same way.

Step 4 MOD: Roast the chicken breast on the top shelf of your oven for 25-30 mins instead, until browned and cooked through.