Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Mango chutney chicken potato traybake
Serves 4
Easy
Prep:
Cook:
plus sitting
Mango chutney adds gentle sweetness, which, along with the curry powder, nods to coronation chicken. Serve with rice or a crunchy, leafy salad
Skip to ingredients
- 2 tbsp olive oil(or use chilli olive oil)
- 4 tbsp mango chutney
- 2 tsp mild curry powder
- 4 garlic clovesfinely chopped
- 8 chicken thighs(skinless and on the bone, see tip)
- 750g baby potatoeshalved
- fresh corianderfinely chopped
- chilli oilfor drizzling
- steamed greensto serve (optional)
Nutrition: per serving
- kcal400
- fat16g
- saturates4g
- carbs36g
- sugars9glow
- fibre4g
- protein26ghigh
- salt2.11g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. In a roasting tin mix the oil, chutney, curry powder, garlic and 1 tsp salt. Add the chicken and potatoes and toss to coat. Cook for 45 mins until golden and the chicken is cooked through.
step 2
Remove the tin from the oven and leave for 5 mins for the chutney to thicken slightly. Sprinkle over the coriander, drizzle over the chilli oil and serve with some steamed greens, if you like.
