Recipes
Bombay potato and chicken thigh traybake
It’s curry night but you’d much rather put your feet up... So let your oven do the hard work.
It’s curry night but you’d much rather put your feet up... So let your oven do the hard work.
Cook: 50 Mins
Serves: 4
Price: £1.28 per serving
Nutritional Information
Each 451g serving contains
Energy
10553kj
559kcal
10553kj
559kcal
28%
Fat
18g
18g
Med
26%
26%
Saturates
4.1g
4.1g
Low
21%
21%
Sugars
15.3g
15.3g
Low
17%
17%
Salt
0.32g
0.32g
Low
5%
5%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2340kj/559kcal
Typical energy values per 100g:
2340kj/559kcal
Ingredients
600g Asda Firm & Flavoursome Baby Potatoes, halved
1.1kg pack Asda Frozen Chicken Thighs, defrosted
1 tbsp Vegetable Oil
3 Red Onions, 2 cut into wedges, 1 sliced
150g Asda Mild & Tender Spinach
1 Lemon, ½ juiced, ½ cut into wedges
3g fresh Coriander leaves (optional)
1 Red Chilli, sliced
4 tbsp Asda Greek Style Fat Free Yogurt
4 tsp Asda Mango Chutney
3 tbsp Medium Curry Powder
Method
1
Preheat the oven to 200°C/180°C fan/gas 6. Put the potatoes and chicken thighs on a large baking tray. Drizzle over the oil and sprinkle over the curry powder. Toss to mix well, making sure everything is evenly coated.
2
Cook for 25 mins before adding the onion wedges to the baking tray medley. Roast for a further 20 mins until golden and the chicken is cooked through. Remove from the oven and stir through the spinach, allowing it to wilt slightly in the residual heat of the tray.
3
As the chicken cooks, prepare the pickled onions. Put the sliced onion in a small bowl and mix with the lemon juice. Set aside for 20 mins to pickle. Drain, squeezing to remove any excess lemon juice.
4
Scatter the traybake with the pickled onion slices, coriander and chilli. Finish with dollops of yogurt and spoonful's of mango chutney.