This is such a quick and easy traybake to make. The cauliflower starts off roasting in the oven ahead of the chicken to get beautifully golden and crispy. The chicken is marinated in curry paste and yogurt to give it masses of flavour. If you don’t have curry paste, you can make a very speedy one mixing 2 tbsp tomato puree with 1 tsp ground cumin and 1 tsp ground coriander. I serve this traybake with a very spicy mint chutney that takes a few seconds to make and gives a lovely fresh hit. Its great to serve in a wrap with yogurt or with rice.
Method
- Preheat the oven to 200 fan. Put the cauliflower and half the olive oil into a roasting tray. Season with a good pinch of salt and mix together. Place into the oven and cook for 20 minutes.
- Meanwhile, put the chicken, yogurt, tikka paste, lemon and a good pinch of salt into a mixing bowl and mix together really well.
- Place the chicken into the tray with the cauliflower and cook for another 25-30 minutes or until everything is golden and cooked through.
- Whilst the chicken cooks, chuck the mint, chillies, vinegar, remaining olive oil and a good pinch of salt into a mini blender and blend into a smooth chutney. Serve immediately with the cooked chicken.
Ingredients
Serves 4
600g cauliflower florets
500g chicken thigh fillets
80g yogurt
The juice of 2 lemons
2 tbsp tikka paste
4 tbsp olive oil
2 tbsp cider vinegar
2 handfuls of mint leaves
2 green chillies
Sea salt
