South Indian Chicken and Vegetable Traybake with Curry Leaf Oil
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Ingredients
- 800 g bone-in chicken thighs
- 500 g baby new potatoes, halved
- 2 red pepper, sliced
- 2 red onion, sliced
- 15 curry leaves
- 3 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 lime
Nutrition (per serving)
- Calories
- 595 kcal
- Protein
- 37.1 g
- Carbohydrate
- 31.4 g
- of which sugars
- 9.5 g
- Fat
- 34.9 g
- of which saturates
- 15.5 g
- Fibre
- 5.7 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the chicken thighs, baby potatoes, red pepper and red onion with half the coconut oil, the ground turmeric and chilli powder in a large roasting tin.
- 3
Roast for 35-40 minutes, turning once, until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 4
Meanwhile, warm the remaining coconut oil in a small pan, add the curry leaves and fry for 20 seconds until crisp.
- 5
Drizzle the curry leaf oil over the traybake.
- 6
Squeeze over the lime juice and serve hot.
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