Tandoori Inspired Chicken Traybake with Paneer
with potatoes and cooling yoghurt drizzle
This easy chicken traybake takes only 10 minutes to prep. Chop the veg and marinate the chicken, then pop everything into the oven in for an easy dinner that doesn't take hours to achieve!
Tags:
Family Friendly
•Quick Prep
•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
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3699 kJ
Energy (kcal)884 kcal
Fat28.3 g
of which saturates17.1 g
Carbohydrate92.6 g
of which sugars27.8 g
Dietary Fiber13.6 g
Protein66.3 g
Cholesterol0 mg
Salt6.58 g
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) and pop 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).
- To a large bowl, add the garlic, chicken, korma paste and half the yoghurt. Season with salt, then mix to coat the chicken in the marinade. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Cut the tomatoes into 2cm chunks and pop them into a small bowl. Toss with salt and pepper.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Meanwhile, pop the bell pepper 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
- Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 16-18 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Turn the tray halfway through.
NOTE: Adding paneer? Chop the paneer into 2cm cubes. Season with salt and pepper and fry until golden all over, 5-8 mins.
4
- When everything is cooked, share the chicken, peppers and spiced potatoes between plates.
- Spoon over the tomatoes.
- To finish, drizzle over the mango chutney and remaining yoghurt over the top.
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