Indian chicken traybake with coconut & coriander sauce

1. Preheat oven to 200C (fan-forced). Line a large baking tray with baking paper. In a large bowl, toss chicken, cauliflower and potatoes in two tablespoons oil, curry powder, mustard seeds and a good pinch of salt. Spread into an even layer in a large roasting pan. Bake for 20-30 minutes or until chicken and vegetables are cooked through and golden brown.
2. In small bowl, toss curry leaves with remaining two teaspoons oil and a pinch of salt. Scatter over tray bake and return to the oven for a further 5 minutes or until curry leaves are crispy.
3. Meanwhile, grind coriander (reserve a small handful of leaves for garnish), green chilli and garlic in a mortar and pestle to a smooth paste. Stir through lime zest and juice.
4. Divide baked chicken, potatoes and cauliflower between serving plates. Drizzle over coriander sauce and coconut cream. Garnish with reserved coriander leaves.

Cooking Tip: When you use a mortar and pestle, the grinding process is generally gentler compared to a food processor. The slow, manual grinding action allows flavours to be released gradually without generating excessive heat which can help preserve the delicate aromas and taste profiles of the ingredients, making for a tastier dish!

Nutrition Tip: Potatoes are a surprisingly good source of vitamin C, especially when consumed with the skin on. With a medium baked potato about 45% of the recommended daily intake of vitamin C, potatoes are one to put on your shopping list this winter!