Masala Chicken Traybake with Slaw
By OcadoLife
Published on 28 August 2026
Beat the budget with this great-value, gently spiced Masala Chicken Traybake with Slaw that uses an easy ready-made curry paste to flavour both the chicken and the slaw. From author and Insta’s @cardiff.mum Ashleigh Mogford, this delicious family meal needs minimal hands-on prep and just a tiny bit of washing-up – a real winner in our book. Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 80g tikka masala curry paste
- 300g Greek-style yoghurt
- ½ chicken stock cube, crumbled
- 3 large garlic cloves, minced or grated
- 1 lemon, ½ zested, juiced
- 1kg British chicken drumsticks
- 1kg white potatoes, skin on, cut into 2 cm chunks
- 3 small British carrots, 2 cut into chunky batons, 1 grated
- 1½ red onions, 1 quartered and separated into petals, ½ finely sliced
- 2 tbsp oil of your choice
- 1 tsp runny honey
- ¼ sweetheart cabbage, finely shredded
- 100g sliced kale, roughly chopped
Method
Step 1
Put most of the tikka paste into a large bowl, setting aside ½ tbsp for the veg and 1 tsp for the slaw. Add 200g of the yoghurt, the stock cube, garlic and half the lemon juice (reserve the rest for the slaw); mix well. Add the chicken, scoring it first to help the flavours permeate, if you like; toss to coat, working the marinade into the meat. Set aside.Step 2
Meanwhile, boil the potatoes in salted water for 8 mins, then drain and leave to steam dry. Preheat the oven to 200°C/180°C fan/gas 6.Step 3
In a large roasting tin, toss the potatoes, carrot batons and onion petals with the oil, ½ tbsp reserved tikka paste and a little seasoning, then spread out into a single layer. Nestle the drumsticks on top and roast for 50 mins (approx.), stirring the veg halfway, until the chicken is cooked through and the potatoes are golden and crispy.Step 4
For the slaw, put the sliced onion in a bowl; add the remaining lemon juice. Set aside for 15 mins.Step 5
When the chicken is almost ready, mix the remaining 100g yoghurt with the reserved tsp curry paste, the honey and lemon zest. Toss with the cabbage, kale, grated carrot and onion slices, and season well. Serve alongside the traybake.