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Easy Indian chicken tray bake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Exciting one-pan Indian chicken tray bake with mini pappadums for easy school night dinners.
Ingredients:
  • 87.50 gm rogan josh curry paste
  • 42.00 gm lemon juice
  • 4 chicken thigh cutlets, skin on
  • 4 clementines, peeled, halved crossways
  • 300g green beans, trimmed
  • 150g sugar snap peas, trimmed
  • 250.00 ml plain Greek-style yoghurt
  • 20.00 ml lime pickle
  • Baby cucumbers, peeled into ribbons
  • Fresh mint sprigs, to serve
  • Mini pappadums, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare a large baking tray lined with baking paper.
  • In a large bowl, mix together tomato paste and freshly squeezed lemon juice. Add the chicken and toss to coat evenly. Transfer the chicken to a prepared baking tray. Bake in the oven for 30 minutes.
  • Transfer the chicken from the tray to a plate. Arrange beans, sugar snap peas, and clementines on the tray. Season with salt and pepper, ensuring they are coated in the pan juices. Place the chicken on top. Loosely cover with foil and bake for 10 to 15 more minutes until the beans are tender and the chicken is fully cooked.
  • In a small serving bowl, mix 2 teaspoons of lime pickle with yogurt. Swirl in the rest of the lime pickle.
  • Season the chicken with fresh mint before serving it with a tangy yogurt sauce, crisp baby cucumbers, and crunchy pappadums.

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