Sticky curried chicken & potato traybake

Sticky curried chicken & potato traybake

https://www.coop.co.uk/recipes/sticky-curried-chicken-and-potato-traybake

The best thing about this chicken traybake? It doesn’t take long to prep and there’s only one tray to wash up!

  • Feeds 4Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    21%
    1737kj 414kcal
  • Fat
    Med 25%
    17.2g
  • Saturates
    Low 28%
    5.6g
  • Sugar
    Low 15%
    13.3g
  • Salt
    Low 14%
    0.81g

% of adult’s reference intake | Carbohydrates per serving : 34g

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Ingredients

  • 1 red onion, thinly sliced
  • Juice of 1 lemon, plus wedges to serve
  • 500g pack Co-op Irresistible baby potatoes, halved
  • 170g pack Co-op fine green beans, trimmed
  • ½ tsp ground turmeric
  • ½ tbsp Co-op vegetable oil
  • 4 tbsp mango chutney
  • 3cm ginger, finely grated
  • 1 tbsp, plus 1/2 tsp mild curry powder
  • 520g pack Co-op British chicken thigh fillets
  • 3 tbsp Co-op 0% fat Greek style natural yogurt
  • ½ x 25g pack coriander, leaves only, roughly chopped

Method

  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. In a small bowl, mix the red onion with half the lemon juice, then set aside to pickle
  3. In a large bowl, mix together the potatoes, beans, turmeric and vegetable oil until evenly coated
  4. Tip onto a large baking tray, remove the beans and set them aside
  5. Mix together the mango chutney, ginger and 1 tbsp curry powder in a large bowl, add the chicken and toss until well coated
  6. Put the chicken on top of the potatoes, season and roast in the oven for 25 mins
  7. Add the beans to the baking tray and roast for a further 15 mins, until the potatoes are tender and the chicken is cooked through
  8. Mix the yogurt with the remaining curry powder and lemon juice, then drizzle over the traybake
  9. Drain the red onion, then scatter on top, along with the coriander
  10. Serve with the lemon wedges on the side

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