Indian Traybake
Quick and easy Indian dinner. Peel, chop, mix, throw in the oven
Ingredients
4 Chicken Thighs – skin on or off
2 Medium Potatoes – diced
1 Red Onion – Cut into segments
1 Green Pepper – Cut into chunks
4 Cloves Garlic – peeled and smashed with the back of a knife
Spinach – a large handful
Puree-ed Ginger (from a jar) - 1 tablespoon
Korma Curry paste – 3 tablespoons
Yoghurt – 1 tablespoon
Hummus – 2 tablespoons
Cumin seeds – 1 tablespoon
Yellow Mustard seeds – 1 tablespoon
Turmeric – 2 teaspoons
Method
Mix two tablespoons of the Korma paste and the yoghurt and rub all over the chicken, inside and out. Leave to rest
Add the potatoes, onions, peppers and garlic to a roasting tray and mix with a large splash of olive oil
Scatter the veg with cumin seeds, mustard seeds and turmeric and add a tablespoon of Korma paste and the ginger. Mix well
Lay the chicken on top of the veg
Season with salt and pepper
Add 100ml water
Roast in a preheated over at 180 for forty minutes
Remove from the oven, stir the hummus into the sauce, move the chicken to one side of the tray and add the spinach.
Return to the oven and cook for a further 5 mins until the spinach is wilted.
Remove from the oven and set the chicken aside. Stir the spinach through veg.
Serve
4 Chicken Thighs – skin on or off
2 Medium Potatoes – diced
1 Red Onion – Cut into segments
1 Green Pepper – Cut into chunks
4 Cloves Garlic – peeled and smashed with the back of a knife
Spinach – a large handful
Puree-ed Ginger (from a jar) - 1 tablespoon
Korma Curry paste – 3 tablespoons
Yoghurt – 1 tablespoon
Hummus – 2 tablespoons
Cumin seeds – 1 tablespoon
Yellow Mustard seeds – 1 tablespoon
Turmeric – 2 teaspoons
Method
Mix two tablespoons of the Korma paste and the yoghurt and rub all over the chicken, inside and out. Leave to rest
Add the potatoes, onions, peppers and garlic to a roasting tray and mix with a large splash of olive oil
Scatter the veg with cumin seeds, mustard seeds and turmeric and add a tablespoon of Korma paste and the ginger. Mix well
Lay the chicken on top of the veg
Season with salt and pepper
Add 100ml water
Roast in a preheated over at 180 for forty minutes
Remove from the oven, stir the hummus into the sauce, move the chicken to one side of the tray and add the spinach.
Return to the oven and cook for a further 5 mins until the spinach is wilted.
Remove from the oven and set the chicken aside. Stir the spinach through veg.
Serve