Oven-Baked Indian Chicken & Rainbow Veg

with Fresh Coriander

45 min

Difficulty: 1/3

Indian

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

Soy

Sulphites

Utensils

Baking Dish

Tags

Prepped in 10

Pre-Prepped

South/SoutheastAsian

Classic-plates

Ingredients

Red Onion

Cauliflower

Beetroot

Roast Veg Mix

1 packet

Chicken drumsticks

450 g

Mild North Indian Spice Blend

1 sachet

Mild Curry Paste

1 packet

Coconut milk

1 packet

Coriander

1 sachet

Olive oil

1 drizzle

Preparation

• Preheat oven to 220°C/200°C fan-forced.
• Slice onion (see ingredients) into thick wedges.
• Cut cauliflower into large florets.
• Cut beetroot into 1cm chunks.

• In a large baking dish, combine prepped veggies, roast veggie 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 dish from oven and 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.

TIP: Chicken is cooked through when it’s no longer pink inside.