Bombay Potatoes and Spiced Chicken Traybake
Here's a great family-friendly dish that requires minimal effort but is packed full of taste and flavour. It's a lovely way of introducing some spices to your little ones (cumin, coriander, turmeric garam masala and mustard seeds) too.
Ready in: 50mins
Serving Size: 3-4
Dietary info: Dairy Free Gluten Free Breakfast/Brunch Date Night Food Family Food Meat Pregnancy Friendly
- 1 teaspoon each of turmeric, garam masala, cumin, ground coriander and mustard seeds
- 1 onion, chopped
- 2 large tomatoes, diced
- 1x 5cm piece of ginger, peeled and grated
- 400g new potatoes, washed and scrubbed
- 400ml coconut milk
- 3-4 chicken breasts
- 100g fresh spinach, washed
- 1 handful of coriander, chopped
- Salt, vegetable oil
How To Make It
Step 1.Heat the oven to 180C. Mix together all of the spices in a bowl.
Step 2.Fry the onion in a splash of olive oil and a pinch of salt for 2-3 minutes. Then add half of the spices, the tomatoes and ginger. Cook for another 2-3 minutes.
Step 3.Add the coconut milk and bring to a simmer before adding the potatoes. Simmer for 3-4 minutes.
Step 4.Rub the remaining spices into the chicken breasts. Pour the potato mixture into an oven tray and arrange the chicken breasts on top.
Step 5.Cook for 40 minutes in the oven. Then take the tray out of the oven, set the chicken aside and add the spinach to the tray. Stir and leave for a few minutes so the spinach wilts.
Step 6.Add the chicken back in and top with the coriander.
Serve & Enjoy
New potatoes are a great source of vitamins and other nutrients, as is the spinach and tomatoes. You’ll get some great protein from the chicken breast and calcium from the coconut milk.