INDIAN CHICKEN TRAY BAKE

Chef Tom Morrison using a Winter Veggie Drop and Meat Drop cooks an amazing chicken dish. Check him out here - @chef_tommorrison

SERVES:

• 3 - 4 people

INGREDIENTS:

• 6tbs olive oil
• 3tbs curry powder
• 1tsp mustard seeds
• 1tsp fenugreek
• 1tsp fennel seeds
• 1 onion sliced finely
• 3 garlic cloves chopped finely
• 3 potatoes, cut into thumb size chunks and boiled
• 1/4 cauliflower chopped into florettes
• 1 red capsicum roughly chopped 
• 2 tbs greek yoghurt
• 2 tbs apricot jam
• 2 chicken breast
• 1 lime 
• Coriander, mint & sliced green chillies for garnish 

INSTRUCTIONS:

First slightly score the chicken breast using a sharp knife. This will allow for the marinade to permeate the chicken

In a bowl combine 2 tbs yoghurt, 1 tbs of curry powder and a good pinch of salt and pepper. 

Add the chicken and rub the marinade all over. 

In a hot fry pan, add some olive oil and sear the chicken on the scored side facing down until golden brown. Remove and set aside.

Place a heavy roasting tray straight on the stove on a medium to high heat. Heat 6 tbs of olive oil along with the garlic, onion, curry powder, fenugreek, fennel seeds and mustard seeds. Saute until softened.

Add the cauliflower, capsicum and boiled potatoes, along with the apricot jam and stir well, making sure the vegetables get coated in the spices. Season well at this point. 

Take the tray off the heat now and place your seared chicken on top of the veg. Add 1 lime cut in half, this will become soft, sweet and perfect to squeeze once ready. 

Bake for 25 minutes at 200c. 

Finally, Garnish with more greek yoghurt, sliced green chilli, mint and coriander leaves.