If you like traybakes you’ll LOVE this! Gorgeous gooey sweet potatoes, caramelised onions, silky peppers and succulent chicken all combined in a delicious coconut cream.

Serves 4

1kg sweet potatoes, scrubbed

2 onions

2 sweet peppers (red, orange or yellow)

150g ripe cherry tomatoes

8 boneless and skinless chicken thighs

160ml tin of coconut cream (you can use light coconut milk just add until you get the right consistency)

Low calorie cooking spray

For the Curry Seasoning

1 tsp garlic granules

½ tsp ground ginger

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp ground turmeric

2 tsp garam masala

1 tsp chilli powder

½ a bunch of fresh coriander to garnish

Preheat the oven to 180°C, fan 160°C.

To make the Curry Seasoning, grind the cumin and coriander seeds in a pestle and mortar, and combine with the rest of the spices. This recipe makes more than enough for this dish and leaves plenty left over. Store in an airtight jar to use for other recipes. (e.g. Roasted Vegetable with Lime Tahini Dressing)

Chop the sweet potatoes into large chunks, 2½ – 3cm. Peel the onions and cut into wedges and halve the cherry tomatoes. Cut the peppers also into large chunks.

Tip the veg into a pre-sprayed roasting tray, spray with oil, add 2 generous tablespoons of Curry Seasoning, season with sea salt and black pepper, then toss to coat everything.

Nestle the chicken thighs amongst the vegetables, spray lightly with oil and sprinkle with Curry Seasoning.

Bake for 1 hr, or until everything is golden and cooked through, stirring a couple of times during cooking.

Transfer the tray of chicken and veg to the hob and put on a medium heat. Stir in the coconut cream or milk and heat through for 2-4 mins. If using cream you may want to add a few tbsp of water to loosen the sauce if necessary. It all depends how thick you like your curry sauce.

Scatter over the remaining coriander leaves.

Serve with rice and mango chutney. I served mine with Sweet Potato Pakoras.