Oven-Baked Indian Chicken, Prawns & Rainbow Veg
with Cauliflower & Coriander
- Sulphites
- Soy
- Crustaceans
Take the hard mahi out of dinner tonight, with this one-dish roast veggie and chicken drumstick oven bake, cooked in our favourite Indian spices. Once coconut milk is added to the dish, you’re left with a beautifully creamy meal that'll have everyone coming back for more.
Ingredients
1
Red Onion
1
Cauliflower
1 packet
Roast Veg Mix
(Contains: Sulphites)
450 g
Chicken Drumsticks
1 sachet
Mild North Indian Spice Blend
1 packet
Mild Curry Paste
(Contains: Soy)
1 packet
Coconut Milk
1 sachet
Coriander
1
Courgette
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into thick wedges.
- Cut cauliflower into large florets.
- Chop courgette into bite-sized chunks.
- In a large baking dish, combine prepped veggies, roast veg mix, chicken drumsticks, mild North Indian spice blend and a drizzle of olive oil. Season with salt.
- Cover tightly with foil and bake for 20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: If your baking dish is crowded, divide between two dishes.
- Remove from oven, remove foil, then add mild curry paste, coconut milk and prawns. Stir well to combine.
- Bake, uncovered, until chicken is golden brown and cooked through and prawns are pink and starting to curl up, 15-20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: Chicken is cooked through when it’s no longer pink inside.
- Divide oven-baked Indian chicken, prawns and rainbow veg between bowls.
- Tear over coriander to serve. Enjoy!
