Coconut-Curried Chicken & Potato Bake
with Cauliflower, Tamarind Chutney & Chilli
Calories
:
602 kcalProtein
:
40.7g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Soy
This cosy, curried chicken thigh and cauliflower bake keeps things effortless, bubbling away in a luscious, spiced coconut milk sauce. Serve it with tangy tamarind chutney on the side to perfectly balance the rich, comforting flavours. Finish it off with a scatter of fiery chilli flakes for a customisable kick that hits the spot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1
Red Onion
1
Cauliflower
330 g
Chicken Thigh
1 sachet
Curry Powder
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Tamarind Chutney
(Contains: Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
Boiling water
Utensils
•Baking Dish
•Baking Paper
Cooking Steps
1
- • Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato into bite-sized chunks.
• Slice red onion into thin wedges. Cut cauliflower into small florets.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and
pepper and toss to coat.
• Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
2
- Meanwhile, in a large baking dish, combine coconut milk, curry powder, stock concentrate and the boiling water.
- Place chicken thigh on top, drizzle with olive oil and season with salt and pepper.
- Bake until chicken is cooked through, 25-30 minutes.
3
- Remove baking dish from oven, then stir through baby spinach leaves and roasted veggies until wilted and combined.
4
- Slice chicken (if preferred).
- Divide curried potato and coconut bake between bowls. Top with chicken. Garnish with a pinch of chilli flakes (if using).
- Serve with tamarind chutney. Enjoy!
