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@mimsuitana:

—͞ᴍɪᴍ—͞ ꫝpuᥫ᭡࿐
—͞ᴍɪᴍ—͞ ꫝpuᥫ᭡࿐
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Wednesday 05 August 2026 14:25:33 GMT
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Indian Spiced Chicken & Potato Traybake If you’re craving an easy midweek dinner thats packed full of fragrant Indian spices and cooled with a delish minted yogurt this recipe is for you! See full recipe below: Ingredients: Serves 4 (full macros on my website in my bio) Traybake * 300g potatoes, cut into wedges * 3–4 garlic cloves, smashed * 1 onion, cut into wedges * 2 red peppers, sliced * 1 red chilli, finely sliced * 1 tbsp curry powder * 1 tbsp curry paste (Madras works beautifully) * Drizzle olive oil * Salt & pepper Chicken Marinade * 1kg chicken thighs (skin on for extra flavour) * 1 tbsp curry powder * 1 tsp turmeric * 2 tbsp curry paste (Madras) * Generous seasoning of salt & pepper Mint Yoghurt Sauce * Juice of ½–1 lemon (to taste) * 100g Greek yoghurt * 1 garlic clove, minced * 1 tbsp fresh mint, finely chopped * Salt & pepper Method: Marinate the chicken:
In a large bowl, mix the curry powder, turmeric, curry paste, salt and pepper. Add the chicken thighs and coat thoroughly. Set aside while you prep the veg (or marinate longer if you have time). Prepare the tray:
Add the potatoes, garlic, onion, peppers and chilli to a large roasting tray. Toss with curry powder, curry paste, salt, pepper and a drizzle of olive oil until well coated. Assemble:
Lay the marinated chicken thighs on top of the vegetables. Cook:
Roast at 180°C (fan) for 45 minutes, or until the chicken is cooked through and the potatoes are tender with golden edges. Make the sauce:
While the traybake cooks, mix together the Greek yoghurt, lemon juice, garlic, fresh mint, salt and pepper. Adjust seasoning to taste. Serve:
Spoon over the mint yoghurt, finish with extra fresh mint, a squeeze of lemon and a light drizzle of olive oil. Tag someone below who would love this recipe ⬇️ #archerkitchen #traybakerecipes #chickenrecipes
Indian Spiced Chicken & Potato Traybake If you’re craving an easy midweek dinner thats packed full of fragrant Indian spices and cooled with a delish minted yogurt this recipe is for you! See full recipe below: Ingredients: Serves 4 (full macros on my website in my bio) Traybake * 300g potatoes, cut into wedges * 3–4 garlic cloves, smashed * 1 onion, cut into wedges * 2 red peppers, sliced * 1 red chilli, finely sliced * 1 tbsp curry powder * 1 tbsp curry paste (Madras works beautifully) * Drizzle olive oil * Salt & pepper Chicken Marinade * 1kg chicken thighs (skin on for extra flavour) * 1 tbsp curry powder * 1 tsp turmeric * 2 tbsp curry paste (Madras) * Generous seasoning of salt & pepper Mint Yoghurt Sauce * Juice of ½–1 lemon (to taste) * 100g Greek yoghurt * 1 garlic clove, minced * 1 tbsp fresh mint, finely chopped * Salt & pepper Method: Marinate the chicken:
In a large bowl, mix the curry powder, turmeric, curry paste, salt and pepper. Add the chicken thighs and coat thoroughly. Set aside while you prep the veg (or marinate longer if you have time). Prepare the tray:
Add the potatoes, garlic, onion, peppers and chilli to a large roasting tray. Toss with curry powder, curry paste, salt, pepper and a drizzle of olive oil until well coated. Assemble:
Lay the marinated chicken thighs on top of the vegetables. Cook:
Roast at 180°C (fan) for 45 minutes, or until the chicken is cooked through and the potatoes are tender with golden edges. Make the sauce:
While the traybake cooks, mix together the Greek yoghurt, lemon juice, garlic, fresh mint, salt and pepper. Adjust seasoning to taste. Serve:
Spoon over the mint yoghurt, finish with extra fresh mint, a squeeze of lemon and a light drizzle of olive oil. Tag someone below who would love this recipe ⬇️ #archerkitchen #traybakerecipes #chickenrecipes




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