[Easy] NZ One-Tray Curried Chicken Drumstick & Cauliflower Tray Bake
with Yoghurt & Decadent Chocolate Pot
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
450 g
Chicken Drumsticks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
2 packet
Potato
1
Cauliflower
1 packet
Decadent Chocolate Pot
(Contains: Milk, Soy; May be present: Gluten, Pecan, Walnut, Hazelnut, Pistachio, Pine nut, Peanuts, Eggs, Sesame, Macadamia, Sulphites, Almond, Brazil nut, Wheat, Cashew)
1 packet
Mild Curry Paste
(Contains: Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • On a lined oven tray, combine chicken drumsticks, mild North Indian spice blend, the honey, a drizzle of olive oil and a pinch of salt and pepper. • Bake chicken for 15 minutes (the chicken will finish cooking in step 2!).
• Meanwhile, cut cauliflower into small florets. Cut potato into bite-sized chunks. • In a medium bowl, combine potato, cauliflower, Mumbai spice blend and a drizzle of olive oil. • After 15 minutes of baking, remove the tray with the chicken from oven. Spoon mild curry paste over the chicken and turn to coat. Place veggies on tray around chicken. • Bake until chicken is browned and cooked through and veggies are tender, 25-30 minutes.
• When chicken and veggies are done, to the oven tray, add baby spinach and a drizzle of white wine vinegar, then toss to combine.
• Divide cauliflower traybake and curried chicken drumsticks between bowls. • Dollop with Greek-style yogurt to serve. Enjoy!
