Name: Chicken Korma Traybake with Chips
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 600g chicken thigh fillets; 3 tbsp korma paste; 3 tbsp crème fraîche; 2 peppers, sliced; 1 red onion, cut into wedges; 1 tsp garlic granules; 800g potatoes, cut into chips; 2 tbsp cooking oil; Salt and black pepper

Ingredients

Serves 4 people

600g chicken thigh fillets
3 tbsp korma paste
3 tbsp crème fraîche
2 peppers, sliced
1 red onion, cut into wedges
1 tsp garlic granules
800g potatoes, cut into chips
2 tbsp cooking oil
Salt and black pepper

Method

Heat the oven to 200°C / 180°C fan / gas 6.

Toss the chips with 1 tbsp oil, salt and black pepper. Spread on a baking tray.

Mix the korma paste, crème fraîche, garlic granules and a pinch of salt. Coat the chicken.

On a second tray, toss the peppers and red onion with the remaining oil. Nestle the chicken on top.

Put both trays in the oven. Cook for 30–35 minutes, turning the chips once, until the chicken is cooked through and the chips are golden.

Serve the korma chicken and veg with the chips.

Tips & Notes

Korma stays mild for little ones; add a pinch of chilli flakes on adult plates if you want more heat.
Use leftover peppers from the pork bowls night if you have them.

Chicken Korma Traybake with Chips

Ingredients

Method

Tips & Notes

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