4.28 from 11 votes

Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce

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This Chicken and Cauliflower Tray Bake is easy to make, let your oven do all the work! Garnish with raita and this meal is a great alternative to the Sunday roast.
Prep time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
£1.00
Makes: 6
mains
Indian
Freezable

Table of Contents

Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce

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4.28 from 11 votes
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
£1.00
mains
Indian
Freezable
Servings: 6
This Chicken and Cauliflower Tray Bake is easy to make, let your oven do all the work! Garnish with raita and this meal is a great alternative to the Sunday roast.

Ingredients

  • 1 kg chicken thighs on the bone (£1.98)
  • 1 large cauliflower (£0.95)
  • 1 kg new potatoes (£0.90)
  • 500 g Greek yogurt (£0.75)
  • ½ cucumber (£0.55)
  • Handful mint, chopped & de-stemmed (£0.40)
  • 2 limes (£0.50)

Cupboard Essentials

  • 2 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • Salt & Pepper

Method

Preheat the oven to 180°C

  • Prep the traybake by adding the chicken thighs (skin-side up) taking off any excess skin and add the potatoes & cauliflower florets into the tray. Drizzle the olive oil over the contents of the tray, along with the seasoning (curry powder, turmeric and cayenne pepper) and add a pinch of salt. Use your hands to ensure everything in the tray is evenly coated & then cover with foil. Pop in the oven with the timer set to 45 minute.
  • Meanwhile, prepare the raita inspired sauce. Combine the pot of greek yogurt, juice of a lime, chopped mint and grated cucumber into a large mixing bowl and season with salt.
  • After the 45 minute timer has gone off, remove the foil and pop back in the oven for another 30 minute.
  • When you’re ready to eat, serve up with a dollop of the raita.

Nutrition

Servings: 6 servings
Fat: 34g
Calories: 643kcal
Carbohydrates: 39g
Protein: 48g

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