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Curried chicken and sweet potato traybake

Curried chicken and sweet potato tray bake

5
Points®
Total Time
3 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy

Ingredients

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Skinless chicken breast

660 g, (Buy 4 x 165g)

Orange sweet potato (kumara)

600 g, cut into wedges (see tip)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Lemon(s)

1 medium, sliced

Curry powder

1½ tbs, mild

Garlic

2 clove(s), chopped

Olive oil

1 tbs

Instructions

  1. Combine yoghurt, 1 tablespoon of curry powder and garlic in a large bowl. Season with salt and pepper. Add chicken and turn to coat. Cover and marinate in fridge for at least 2 hours or preferably overnight.
  2. Preheat oven to 200°C. Place sweet potatoes, chickpeas and lemon on a baking tray. Add oil, remaining curry powder and season with salt and pepper. Toss to coat and arrange in a single layer. Top with chicken and bake for 40-45 minutes or until chicken is cooked through and sweet potato is tender. Serve.

Notes

SERVING SUGGESTION: Serve with rocket TIP: Scrub the sweet potatoes under cold running water with a clean scrubbing brush before cutting them into wedges – there’s no need to peel them.

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