Curried chicken & new potato traybake
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Curried chicken & new potato traybake

By Chelsie Collins

A healthy one-pan traybake with garam masala, turmeric, ginger and garlic – lightly spiced and ideal for a family supper

  • Prep:15 mins
    Cook:45 mins
    plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 410
  • fat 18g
  • saturates 4g
  • carbs 28g
  • sugars 11g
  • fibre 5g
  • protein 30g
  • salt 0.4g

Ingredients

  • 8 chicken drumsticks
  • 3 tbsp olive oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 150ml pot natural yogurt
  • 500g new potatoes, halved
  • 4 large tomatoes, roughly chopped
  • 1 red red onion, finely chopped
  • small pack coriander, roughly chopped

Tip

To freeze

Cool, then transfer leftovers to containers. Freeze for up to two months, defrost in the fridge and reheat well before eating.

Method

  1. Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.

  2. Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.

  3. Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.

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