Planning next week’s dinners? This fuss-free tray bake is a vibrant celebration of Indian spices, plus it’s low carb and keto-friendly, too. It’s great for popping in the oven and letting it work its magic as you tackle everything else on your to-do list!
Indian-spiced Chicken & Cauli Tray Bake
3 tsp sweet paprika, plus a pinch extra for serving
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
½ tsp ground turmeric
½ tsp chilli powder
1 head cauliflower, cut into florets
1 cup Greek-style yoghurt, plus ¼ cup extra to serve
8 chicken pieces
2 tbsp vegetable oil
1/2 Lebanese cucumber, cut into bite-sized pieces
¼ cup mint leaves
sea salt
- Preheat oven to 180C/350F.
- Make a spice mix by combining the paprika, cumin, coriander, cardamom, turmeric and chilli powder in a bowl.
- Place the cauliflower in a large mixing bowl. Add half the spice mix and set aside for later.
- In a large bowl, combine the 1 cup of yoghurt with the remaining spice mix and 1 tsp sea salt. Add the chicken and mix until well combined. Transfer the chicken pieces to a roasting tin, tray or cast iron skillet. Cook in the preheated oven for 30 minutes.
- Remove the chicken from the oven. Toss the cauliflower and spice mix with oil and a pinch of salt. Scatter the cauliflower over the chicken. Return to the oven and cook for another 30 minutes or until the chicken is cooked through
- Remove from the oven and top with cucumber, mint leaves and dollops of yoghurt. Sprinkle over a little more sweet paprika and serve.
