Photo of Curried chicken & potato traybake by WW

Curried chicken & potato traybake

Points® value
Total Time
1 hr 35 min
15 min
50 min
Traybakes make dinner time so easy: you just toss everything in a tray and let the oven do the work. This one has a curry vibe, so it’s perfect for fakeaway Friday!


0% fat natural Greek yogurt

300 g


2 teaspoon(s)

Ground Cumin

2 teaspoon(s), level

Garam Masala

2 teaspoon(s), level

Root Ginger

½ tablespoon(s)

Chilli Powder

¼ teaspoon(s), level

Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part

New potatoes, raw

1000 g

Calorie controlled cooking spray

4 spray(s)

Mint, Fresh

1 tablespoon(s)

Lemon Juice, Fresh

1 teaspoon(s)


1 clove(s)

Coriander, fresh

1 tablespoon(s)

Red onion

1 small


4 large


  1. Put half the yogurt in a large bowl and stir in half the turmeric, cumin and garam masala, along with all of the ginger and chilli powder. Add the chicken to the bowl and rub the yogurt mixture over it. Cover and marinate in the fridge for at least 30 minutes.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the potatoes in the remaining spices and put in a large baking tin with the chicken, making sure everything is in one layer and the tin isn’t too crowded. Season and mist with cooking spray. Bake for 45-50 minutes, turning halfway, until the chicken and potatoes are golden and cooked through.
  3. Meanwhile, whizz the remaining yogurt with the mint, lemon and garlic in a mini food processor to make the dip. Then chop the coriander and mix with the red onion and chopped tomatoes to make a salsa.
  4. Serve the curried chicken and potatoes with the tomato salsa and dip.


Up your veggie intake by swapping the potatoes for a mix of roasted cauliflower and butternut squash.