Tikka chicken and cauliflower tray bake recipe

Tikka chicken and cauliflower tray bake recipe

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Take the stress out of midweek family dinner, meal prep and freeze ahead our Tikka chicken and cauliflower tray bake.

The ingredient of Tikka chicken and cauliflower tray bake recipe

  1. 4 chicken thigh cutlets, skin on
  2. 4 chicken drumsticks, skin on
  3. 120g (1/2 cup) tikka masala curry paste
  4. 270ml can light coconut milk
  5. 2 tsp finely grated fresh ginger
  6. 2 garlic cloves, crushed
  7. 1 red onion, cut into wedges
  8. 1 head (600g) cauliflower, cut into florets
  9. 400g can chickpeas, rinsed, drained
  10. 250g cherry tomatoes
  11. 120g baby spinach
  12. Fresh coriander sprigs, to serve
  13. Lime wedges, to serve
  14. Steamed brown rice, to serve

The instruction how to make Tikka chicken and cauliflower tray bake recipe

  1. Place chicken pieces in a bowl. Add half the curry paste and massage into skin. Place in a large sealable glass or plastic container.
  2. Combine coconut milk, ginger, garlic and remaining curry paste in a jug. Stir to combine. Pour into the chicken container.
  3. Place onion, cauliflower, chickpeas and tomatoes in another large sealable glass or plastic container.
  4. Freeze containers for up to 3 months or until night before using. Defrost overnight in fridge.
  5. Preheat oven to 200C/180C fan forced. Place the contents of both containers in a large roasting pan. Toss to combine. Bake for 1 hour 10 minutes or until chicken is cooked through. Add spinach. Cook for a further 5 minutes or until spinach has wilted. Serve with coriander, lime and rice.

Nutritions of Tikka chicken and cauliflower tray bake recipe

calories: 902.464 calories
calories: 51.5 grams fat
calories: 17 grams saturated fat
calories: 46 grams carbohydrates
calories:
calories:
calories: 56 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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