Dinner · Indian

Curried chicken & sweet potato traybake

Chicken thighs roast over curried sweet potato and cauliflower until everything caramelises at the edges. One tray, and it reheats well the next day.

In one portion

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Where the calories come from

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£1.13a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

6 portions1 portion

Heat the oven to 220°C (fan 200°C). Line a large roasting tray with foil.
Tip the sweet potato, cauliflower, onion and garlic onto the tray. Drizzle with the olive oil, scatter over half the curry powder and season. Toss to coat and spread into one layer.
Sit the chicken thighs on top of the vegetables. Mix the smoked paprika with the remaining curry powder and a little salt, then rub it over the chicken.
Roast for 30-35 minutes, until the vegetables are almost tender.
Pour the chicken stock over the tray. Roast for a further 7-10 minutes, until the chicken is cooked through and the vegetables are tender.
While the tray finishes, cook the jasmine rice in plenty of salted water until tender, then drain. Serve the curried chicken and vegetables over the rice.