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Butter chicken and sweet potato tray bake

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Looking for an easy dinner to add to your weeknight rotation? Try our butter chicken and sweet potato tray bake recipe. Loaded with rice, it’s a hearty and flavour-packed dish that'll keep the entire family happy.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Butter chicken and sweet potato tray bake

Ingredients

  • 700g small gold sweet potatoes, cut into 1.5cm-thick slices
  • 600g Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 485g jar Coles Butter Chicken Simmer Sauce
  • 400ml can coconut milk
  • 1 lime, juiced
  • 1 tbs fish sauce
  • 6 stems curry leaves
  • 20g unsalted butter
  • 1 brown onion, thinly sliced
  • 1 cup (200g) basmati rice
  • Steamed snow peas, to serve
  • 1 long green chilli, thinly sliced (optional)
  • Coriander leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the sweet potato in a large microwave-safe bowl. Cover and cook in microwave on high for 6 mins or until just tender.

  2. Step 2

    Place the chicken, simmer sauce, coconut milk, lime juice and fish sauce in a large flameproof roasting pan. Bring to the boil over high heat. Top with the sweet potato. Bake for 20 mins or until the chicken is cooked through, adding 4 curry leaf stems in the last 3 mins of cooking.

  3. Step 3

    Meanwhile, melt the butter in a saucepan over medium-high heat. Add the onion and 2 remaining curry leaf stems and cook, stirring occasionally, for 5 mins or until the onion softens.

  4. Step 4

    Add the rice to the onion mixture in the pan. Cook, stirring, for 1 min. Add 2 cups (500ml) water and stir to combine. Bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins. Use a fork to separate the grains.

  5. Step 5

    Divide the rice and chicken among serving plates. Serve with snow peas, chilli, if using, and coriander leaves.