Korma Chicken Tray Bake

Ingredients (serves 1)

• 80g Green Beans
• 78g Carrots
• 120g Chicken
• 25g Curry Paste
• 10g Curry Powder
• 26g Mayonnaise
• 20g Mango Chutney
• 200g Potatoes

Method

Pre-heat oven to 180C / 350F / Gas Mark 4

1. Chop potatoes into 2cm cubes and toss with oil, curry powder salt and pepper, spread evenly on a baking tray and roast for 30-35 minutes until golden
2. Trim carrots and cut into batons, toss with oil salt and pepper, spread evenly on a baking tray and roast for 25 minutes
3. Drizzle chicken with oil and spread curry paste over chicken, bake in oven until cooked roughly 25 minutes
4. Trim the green beans top and bottom, add to pan of boiling water and ½ tsp salt cook for 4-6 minutes until tender then drain
5. Combine the mango chutney and mayonnaise
6. Once everything is ready serve alongside chutney for dipping
7. Mix the cucumber, pepper and chickpeas 4. Assemble, add rice, then salad then chicken, finish with the sauce