Tray Baked Chicken with Indian Spices and Veggies
Ingredients: potatoes, olive oil, mustard seeds, curry leaves, ginger · 65 min cook time · 490kcal · ₩17,460
Ingredients
2ea potatoes, 1.5tbsp olive oil, 1tsp mustard seeds, 1g curry leaves, 1ea ginger, 2tsp turmeric, 4cloves garlic, 1ea chicken thigh, 1ea orange pepper, 1ea red pepper, 1ea onion, 1ea chili, 3ea tomatoes, to taste salt, to taste pepper, 1bunch mint, 150ml yogurt, 0.5ea lemon, 50g baby spinach, 1g coriander
Instructions
1. Dice potatoes into 1-inch chunks and boil or steam for about 5 minutes until tender.
2. Add olive oil, mustard seeds, and curry leaves to a roasting tray.
3. Finely chop ginger and garlic, add to the tray along with turmeric, gently heating to release flavors.
4. Roughly chop peppers, onion, chili, and tomatoes into 1-inch chunks and add to the tray.
5. Season with salt and pepper, add the parboiled potatoes, and mix everything together.
6. Place the skin-on chicken thigh on top of the vegetables.
7. Bake in the oven for about 45 minutes.
8. Make the yogurt sauce by blending mint, yogurt, half a chili, a small piece of ginger, a pinch of salt, and lemon juice.
9. Plate up the roasted tray bake with a simple baby spinach salad, dressing, and fresh coriander.
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