Indian Chicken Traybake With Apple Chutney and Yoghurt
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Indian Chicken Traybake With Apple Chutney and Yoghurt
Ingredients
400g Jalna Greek yoghurt
2 large cloves garlic, finely grated
2 teaspoons sweet paprika
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
Sea salt to season
12 large Coles boneless, chicken thighs
2 Lebanese cucumber, sliced into thin ribbons with a veg peeler
1 small red onion
Apple Chutney:
2 green apples, peeled, cored, sliced
1 tablespoon olive oil
1 tablespoon fresh ginger, finely chopped
2 cloves
2 tablespoons white wine vinegar
1 tablespoon sugar
½ teaspoon turmeric powder
1 long red chili
Method
Preheat the oven to 190 degrees C. Place 200g of the yoghurt into a bowl and whisk in the garlic, paprika, garam masala, cumin, turmeric, coriander and sea salt until well combined.
Coat the chicken in the spiced yoghurt mixture and place in a single layer on a lined shallow oven tray. Bake the chicken for 35-40 minutes, or until golden and cooked through.
Apple Chutney:
Meanwhile to make the chutney, heat the oil in a pot and sauté the ginger and cloves for 1 minute.
Add in the apple, vinegar sugar, turmeric, chilli and cook for a further 2-3 minutes to soften the apple. Pour in ¾ cup water and leave to simmer for 10 minutes, or until soft/jammy and cooked through.
Remove chicken from the oven and dollop over the remaining yoghurt, apple chutney, cucumber ribbons and sliced onion.
Recipe by Courtney Roulston
