with Fresh Coriander
Take the hard mahi out of dinner tonight, with this one-dish roast veggie and chicken drumstick oven bake, cooked in our favourite Indian spices. Once coconut milk is added to the dish, you’re left with a beautifully creamy meal that'll have everyone coming back for more.
Allergens
Utensils
Tags
Red Onion
1
Cauliflower
1
Beetroot
1
Chopped Veggie Mix
1 packet
Chicken drumsticks
450 g
Mild North Indian Spice Blend
1 sachet
Mild Curry Paste
1 packet
Coconut milk
1 packet
Halloumi
1 packet
Coriander
1 sachet
Olive oil
1 drizzle
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into thick wedges.
- Cut cauliflower into large florets.
- Cut beetroot into 1cm chunks.
- In a large baking dish, combine prepped veggies, roast veg mix, chicken drumsticks, mild North Indian spice blend and a drizzle of olive oil. Season with salt.
- Cover tightly with foil and bake for 20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: If your baking dish is crowded, divide between two dishes.
- Remove from oven, remove foil, then add mild curry paste and coconut milk. Stir well to combine.
- Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.
- Meanwhile, cut halloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi, until golden brown, 1-2 minutes each side.
- Divide creamy Indian coconut chicken and cauliflower traybake between plates. Top with haloumi and tear over coriander to serve. Enjoy!
4040
kJ
Energy (kJ)
967
kcal
Calories
84
g
Fat
41.5
g
of which saturates
61.5
g
Carbohydrate
37.4
g
of which sugars
21.4
g
Dietary Fibre
73.8
g
Protein
0
mg
Cholesterol
2510
mg
Sodium
