Garam masala chicken tray bake with potatoes and cauliflower

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Garam masala1 teaspoon
• Potatoes180 g
• Cauliflower150 g
• Red onion50 g
• Extra virgin olive oil1 tablespoon
• Nonfat Greek yogurt60 g
• Cilantroto taste
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Preheat the oven to 210 °C (conventional). Wash the potatoes and cut them into wedges about 2 cm thick, break the cauliflower into florets, peel the red onion and cut it into wedges.
2. In a large bowl, toss the vegetables and chicken thighs with the oil, garam masala and salt, rubbing well so the spices stick.
3. Spread everything in a single layer on a tray lined with baking paper and roast for 35 minutes, turning halfway, until the chicken is golden and the potatoes soft inside.
4. Meanwhile, chop the coriander and stir it into the yoghurt with a pinch of salt.
5. Serve the chicken and vegetables with the yoghurt sauce on the side.