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Indian Recipes
Tandoori Inspired Chicken Traybake

Tandoori Inspired Chicken Traybake

with potatoes, tomato & yoghurt drizzle

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/fuss-free-tandoori-inspired-chicken-traybake-675c5ed8d1e807b4c4b2248f

Tags:
Quick Prep
•Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Mustard
•Milk

The quantities provided above are averages only.

Total40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

75 grams

Yoghurt

(Contains: Milk)

600 grams

Potatoes

1 unit(s)

Bell Pepper

2 sachet(s)

Tandoori Masala Mix

2 unit(s)

Tomato

1 sachet(s)

Mango Chutney

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2343 kJ
Energy (kcal)560 kcal
Fat8.6 g
of which saturates2.1 g
Carbohydrate82.5 g
of which sugars25.8 g
Dietary Fiber7.2 g
Protein42 g
Salt5.8 g
Potassium384 mg
Calcium15.2 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, Tandoori masala mix and 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, 25-35 mins. Turn the tray halfway through. TIP: Use two baking trays if necessary.

2

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

In a large bowl, add the garlic, chicken, 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.

Cut the tomatoes into 2cm chunks and pop them into a small bowl. Tosson with salt and pepper. 

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

3

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

Lay the marinated chicken 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, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.The chicken is cooked when no longer pink in the middle.

4

When the chicken and veg are cooked, share the chicken, roasted peppers and spiced potatoes between your plates. Spoon over the tomatoes.

Finish by drizzling over the mango chutney and remaining yoghurt. 

Meal right image

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