Curried chicken & new potato traybake

Method 1

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 onion

finely chopped

small pack coriander

roughly chopped

step 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.

step 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.

step 3

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

RECIPE TIPS

TO FREEZE

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

Method 2

🧺 Ingredients (serves 4)

For the traybake:

4 bone-in, skin-on chicken thighs (or drumsticks)

500g new potatoes, halved

1 large red onion, cut into wedges

1 red pepper, sliced

2 tbsp olive oil (or coconut oil)

2 tsp curry powder (medium or hot, to taste)

1 tsp ground cumin

1 tsp turmeric

½ tsp chili flakes (optional)

Salt and pepper, to taste

Juice of ½ lemon

2 tbsp mango chutney (optional but recommended)

100ml chicken stock or water

To serve:

Fresh coriander (cilantro), chopped

A spoonful of yogurt or raita

Warm naan or flatbread (optional)

👩‍🍳 Method

Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.

Prepare the chicken & vegetables:

Place the chicken thighs, new potatoes, onion wedges, and red pepper in a large roasting tray.

Drizzle with olive oil and toss to coat evenly.

Add the spices:

Sprinkle over the curry powder, cumin, turmeric, chili flakes, salt, and pepper.

Toss everything together until the chicken and vegetables are well coated in the spice mix.

Add liquids & chutney:

Spoon over the mango chutney (if using), pour the chicken stock or water into the tray, and squeeze over the lemon juice.

Mix lightly so the flavors blend but the skin of the chicken stays on top for crisping.

Roast:

Bake in the preheated oven for 40–45 minutes, turning the potatoes halfway through.

The chicken should be golden and cooked through (internal temperature 75°C/165°F), and the potatoes tender.

Finish & serve:

Scatter over chopped coriander.

Serve straight from the tray with a dollop of yogurt or raita and naan on the side.

🔄 Variations

Swap chicken thighs for chicken breast (reduce cooking time to 30–35 minutes).

Add cauliflower florets or green beans for extra veg.

Use sweet potatoes instead of new potatoes for a slightly sweeter dish.

Comments

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