An easy traybake recipe for Curried Chicken with sweet potato and tomatoes
8 pieces chicken drumsticks & thighs – score diagonal slits
4 cloves garlic – peel, grate, chop finely
15g ginger – peel, grate, chop finely
2 tsp garam masala
2 tsp turmeric
120 ml yoghurt
4 tomatoes – chop (½cm cubes)
2 onions – peel and chop finely
20g fresh coriander – chop coarsely
1.2 kg sweet potato cubes
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Pre-heat oven at 200°c. Prepare all ingredients as indicated above.
Chicken: Place the chicken pieces in a large bowl with a good glug of olive oil, garlic, ginger, garam masala, turmeric and 2 tbsp of the yoghurt. Toss together with your hands until coated.
Traybake: In a large casserole dish/ oven tray place the sweet potato cubes, onions, season with salt and pepper and drizzle with olive oil. Add the marinated chicken pieces to the tray. Add a good splash of water to the marinate left in the bowl and mix well before dressing the sweet potato cubes and onions with the left over marinade and bake for 40-45 minutes until cooked and golden.
Serve: Scatter the tomatoes and coriander over the chicken and sweet potatoes and serve the remaining yoghurt on the side.
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