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Yoghurt Spiced Chicken

Yoghurt Spiced Chicken

with Roasted Squash, Kale, Broccoli and Curry Garlic Sauce

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Tags:Under 600 calories

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 pot(s)

Ground Coriander

1 bunch(es)


¾ unit(s)


1 sachet

Rogan Josh Curry Paste

75 grams

Greek Style Yoghurt


280 grams

Diced Chicken Thigh

2 unit(s)

Garlic Clove

1 bag(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2098 kJ
Energy (kcal)502 kcal
Fat24.5 g
of which saturates6.7 g
Carbohydrate29.7 g
of which sugars16.3 g
Protein39.8 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the squash on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground coriander. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 30-35 mins.


Roughly chop the coriander (stalks and all!). Separate the broccoli into florets. Line a large baking tray with foil. Reserve 1 teaspoon of curry paste, and pop the rest in a bowl and add a third of the yoghurt. Season with salt and pepper and stir together. Add the chicken, stir to coat, then pop onto 1 side of a baking tray in a single layer. Pop the broccoli on the other side of the baking tray. Drizzle with oil and season with salt and pepper.


Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop on the tray with the chicken and broccoli. When the squash has been in the oven for 20 mins, remove from your oven and turn. Pop it back on the top shelf to finish cooking. At the same time, roast the chicken and broccoli on the middle shelf of your oven until the chicken is cooked through and the broccoli is tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Pop the remaining yoghurt in a bowl with the reserved curry paste, season with salt and pepper and mix together. Get your washing up done!


When the butternut is cooked, pop the kale on top and drizzle with oil. Season with salt and pepper and pop back into your oven until the kale is tender and slightly crispy, 3-4 mins. When the garlic is cooked, carefully remove it from your baking tray and remove from the tin foil. Mash on your board with a fork and stir it into the yoghurt.


Once everything is cooked, add the broccoli and chicken to the tray with the squash and kale and mix to combine. Add in a splash of the water to the curried garlic yogurt to thin out, and mix. Serve in bowls and drizzle over the spiced yoghurt. Sprinkle over the coriander and enjoy!