Oven-Baked Double Indian Chicken & Rainbow Veg
with Fresh Coriander
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 packet
Chopped Veggie Mix
(Contains: Sulphites; )
1 sachet
Mild North Indian Spice Blend
1 packet
Mild Curry Paste
(Contains: Soy; )
Not included in your delivery
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.
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into thick wedges.
- Cut cauliflower into large florets.
- Cut beetroot into 1cm 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 and coconut milk. Stir well to combine.
- Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.
- Divide creamy Indian coconut chicken and cauliflower traybake between plates. Tear over coriander to serve. Enjoy!