Chicken and Potato Curry Bake (HC)
Ingredients
- 150g baby potatoes, washed and halved (quartered if large)
- ½ tsp olive oil
- Black pepper, for seasoning
- 1 chicken fillet, approx. 125g, cut into bite-sized chunks
- 50g broccoli, cut into florets
- 50g cauliflower, cut into florets
- ½ red onion, sliced
- 3 tbsp peas (fresh or frozen)
- 2 tbsp full-fat Greek yoghurt
- 1 tbsp mayo
- 1 tbsp soy sauce
- 1 tsp mango chutney
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200°C (180°C fan).
Place the baby potatoes on a large baking tray. Drizzle with olive oil and season with black pepper. Roast in the oven for 10–15 minutes.
Remove the tray from the oven and add the chicken chunks, broccoli, cauliflower, and red onion. Toss everything together gently. Return to the oven and roast for a further 20–25 minutes, or until the chicken is cooked through and the vegetables are golden.
Add the peas to the tray and roast for a final 5 minutes to heat through.
While the tray is in the oven, prepare the curry dressing. In a small bowl, mix together the Greek yoghurt, mayo, soy sauce, mango chutney, paprika, curry powder, garam masala, and a pinch of black pepper. Taste and adjust seasoning if needed.
To serve, combine the cooked potatoes, peas, roasted vegetables, and chicken in a bowl. Drizzle over the curry dressing and sprinkle with fresh parsley.