Curried Chicken & Bombay Potato Tray Bake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Step 2

Chop your potatoes (skins on) into bite-sized pieces

Step 3

Peel and chop half your brown onion[s] into wedges, then finely slice the remaining brown onion

Step 4

Add the chopped potatoes and onion wedges to one side of the baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Step 5

Sprinkle over your ground turmeric, black mustard seeds and half of your curry powder and give everything a good mix up

Step 6

Put the tray[s] in the oven for an initial 10-12 min

Step 7

While the potatoes are cooking, peel and finely chop (or grate) your garlic

Step 8

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Step 9

Add half your garam masala (save the rest for later!) to a plate with a pinch of salt and pepper and give everything a good mix up

Step 10

Add your chicken breast portion[s] to the plate and turn them several times until fully coated

Step 11

After the Bombay potatoes have had an initial 10-12 min add the coated chicken to the other side of the tray with a drizzle of vegetable oil

Step 12

Return the tray[s] to the oven for a further 18-20 min, or until the potatoes are crispy and the chicken is cooked through

Step 13

Meanwhile, wash your spring greens, then pat dry with kitchen paper, rip the leaves off and discard the tough stalks, then layer the leaves over each other, roll them up and slice into strips

Step 14

Line a separate baking tray (or two!) with a large piece of tin foil, then add the sliced spring greens to the middle of the foil with a pinch of salt, a knob of butter and 2 tbsp water, then scrunch the edges of the foil to form a sealed parcel[s] and put the tray in the oven for 10-12 min or until the greens are tender

Step 15

Boil a kettle

Step 16

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 17

Once hot, add the sliced onion to the pan with a pinch of salt and cook for 2-3 min or until the onion has started to soften

Step 18

Dissolve your chicken stock mix and tomato paste in 200ml boiled wate

Step 19

Once the onion has softened, add the chopped garlic, chopped ginger, remaining curry powder and remaining garam masala to the pan and cook for 1 min or until fragrant

Step 20

Once fragrant, add the tomato stock and cook for 2-3 min or until the sauce has thickened

Step 21

Once thickened, remove the pan from the heat and stir through half of your natural yoghurt – this is your masala sauce

Step 22

Serve the curried chicken & Bombay potato tray bake and with the spring greens to the side

Step 23

Spoon the masala sauce over the chicken and drizzle over the remaining natural yoghurt