22/08/2023
More today from our new series on International Recipes to make when you’re craving Global Cuisine!
You will be able to travel around the world without leaving your kitchen with these international recipes.
We move to India today and will be making a Chicken tikka tray bake. 🇮🇳
15m prep | 45m cook
This juicy spiced tray bake is as rich and fragrant as a slow-cooked curry in a fraction of the time thanks to punchy tikka masala paste.
9 Ingredients
500g packet microwave baby potatoes
6 chicken thigh cutlets, skin on
2 tbsp gluten-free tikka masala curry paste
1 red onion, cut into wedges
2 tbsp extra virgin olive oil
80g (1/2 cup) frozen peas
35g (1 1/2 cups) chopped kale leaves
1 lemon, cut into wedges
Greek-style yoghurt, to serve
3 Method Steps
Step 1
Preheat oven to 200C/180C fan forced. Microwave potatoes following packet directions. Carefully remove from packet and transfer to a large baking tray. Use the back of a spoon to crush and flatten each potato slightly.
Step 2
Place the chicken in a bowl. Add curry paste and toss until well combined. Transfer the chicken, skin-side up, to tray. Add onion then drizzle over the oil. Roast for 30-35 minutes or until the potatoes are golden. Meanwhile, place the peas in a heatproof bowl. Cover with boiling water and set aside for 10 minutes or until the peas are tender but not mushy. Drain.
Step 3
Poke kale between potato and chicken. Add lemon wedges. Roast for 10 minutes or until the chicken is cooked through and the kale is crisp. Sprinkle with the peas. Divide among serving bowls. Top with yoghurt to serve
