Skip to main content
Oven-Baked Double Indian Chicken & Rainbow Veg

Oven-Baked Double Indian Chicken & Rainbow Veg

with Fresh Coriander
3.5(9)
Get up to $175 off + Free Extras for 8 weeks
Calories
987 kcal
Protein
91.4g protein
Difficulty
Easy
Allergens:
  • Sulphites
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Red Onion

1

Cauliflower

1

Beetroot

1 packet

Chopped Veggie Mix

(Contains: Sulphites; )

900 g

Chicken Drumsticks

1 sachet

Mild North Indian Spice Blend

1 packet

Mild Curry Paste

(Contains: Soy; )

1 packet

Coconut Milk

1 sachet

Coriander

Not included in your delivery

1 drizzle

olive oil

Energy (kJ)4130 kJ
Calories987 kcal
Fat78.8 g
of which saturates30.1 g
Carbohydrate60 g
of which sugars36.3 g
Dietary Fibre21.2 g
Protein91.4 g
Sodium1790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Dish

Cooking Steps

1
  • Preheat oven to 220°C/200°C fan-forced.
  • Slice onion into thick wedges.
  • Cut cauliflower into large florets.
  • Cut beetroot into 1cm chunks.
2
  • 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.

3
  • Remove from oven, remove foil, then add mild curry paste and coconut milk. Stir well to combine.
  • Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.
4
  • Divide creamy Indian coconut chicken and cauliflower traybake between plates. Tear over coriander to serve. Enjoy!