Tikka chicken and cauliflower tray bake

Here is a recipe for Tikka chicken and cauliflower tray bake.

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5 Method Steps

Step 1
Place chicken pieces in a bowl. Add half the curry paste and massage into skin. Place in a large seal-able glass or plastic container.

Step 2
Combine coconut milk, ginger, garlic and remaining curry paste in a jug. Stir to combine. Pour into the chicken container.

Step 3
Place onion, cauliflower, chickpeas and tomatoes in another large seal-able glass or plastic container.

Step 4
Freeze containers for up to 3 months or until night before using. Defrost overnight in fridge.

Step 5
Preheat oven to 200C/180C fan forced. Place the contents of both containers in a large roasting pan. Toss to combine. Bake for 1 hour 10 minutes or until chicken is cooked through. Add spinach. Cook for a further 5 minutes or until spinach has wilted. Serve with coriander, lime and rice.

14 Ingredients

4 chicken thigh cutlets, skin on
4 chicken drumsticks, skin on
120g (1/2 cup) tikka masala curry paste
270ml can light coconut milk
2 tsp finely grated fresh ginger
2 garlic cloves, crushed
1 red onion, cut into wedges
1 head (600g) cauliflower, cut into florets
400g can chickpeas, rinsed, drained
250g cherry tomatoes
120g baby spinach
Fresh coriander sprigs, to serve
Lime wedges, to serve
Steamed brown rice, to serve
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IF YOU ARE INTERESTED IN THE CUSTOM KETO DIET MADE FOR YOU CLICK HERE FOR MORE RECIPE https://bit.ly/3M0fzUY