Inspired by the flavours of India, this Chicken curry tray bake recipe is a one-pot-wonder. Plus it's an easy way to combine healthy ingredients with the tastes of the subcontinent.
- Serves6
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 600g Coles RSPCA Approved Australian Chicken Thigh Cutlets
- 500g Coles RSPCA Approved Australian Chicken Drumsticks
- 2 brown onions, thickly sliced
- 1/3 cup (100g) tikka masala paste
- 400g can diced tomatoes
- 400ml coconut milk
- 100g snow peas, trimmed
- 100g green beans, trimmed
- 100g sugar snap peas, trimmed
- Mint sprigs, to serve
- Coriander sprigs, to serve
- 2 tbs flaked almonds, toasted
- Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat a large flameproof roasting pan over medium heat. Cook the chicken, in 3 batches, turning, for 5 mins or until browned. Transfer to a plate. Drain the fat from the pan, reserving 1 tsp.Step 2
Heat the reserved fat in the pan over medium heat. Add the onion to the pan and cook, stirring, for 5 mins or until onion is soft. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the tomato and coconut milk. Bring to the boil. Return chicken to the pan. Remove from heat.Step 3
Loosely cover the pan. Bake for 30 mins or until chicken is just cooked through. Add the snow peas, green beans and sugar snap peas to the pan. Bake, covered, for a further 2-3 mins or until the chicken is cooked through and vegetables are tender.Step 4
Sprinkle the chicken mixture with mint and coriander and serve with almond and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute tikka masala for korma curry paste.
Chicken curry tray bake
- Serves6
- Cook time55 minutes
- Prep time10 minutes
Ingredients
- 600g Coles RSPCA Approved Australian Chicken Thigh Cutlets
- 500g Coles RSPCA Approved Australian Chicken Drumsticks
- 2 brown onions, thickly sliced
- 1/3 cup (100g) tikka masala paste
- 400g can diced tomatoes
- 400ml coconut milk
- 100g snow peas, trimmed
- 100g green beans, trimmed
- 100g sugar snap peas, trimmed
- Mint sprigs, to serve
- Coriander sprigs, to serve
- 2 tbs flaked almonds, toasted
- Lime wedges, to serve
Description
Inspired by the flavours of India, this Chicken curry tray bake recipe is a one-pot-wonder. Plus it's an easy way to combine healthy ingredients with the tastes of the subcontinent.
Method
Step 1
Preheat oven to 180°C. Heat a large flameproof roasting pan over medium heat. Cook the chicken, in 3 batches, turning, for 5 mins or until browned. Transfer to a plate. Drain the fat from the pan, reserving 1 tsp.Step 2
Heat the reserved fat in the pan over medium heat. Add the onion to the pan and cook, stirring, for 5 mins or until onion is soft. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the tomato and coconut milk. Bring to the boil. Return chicken to the pan. Remove from heat.Step 3
Loosely cover the pan. Bake for 30 mins or until chicken is just cooked through. Add the snow peas, green beans and sugar snap peas to the pan. Bake, covered, for a further 2-3 mins or until the chicken is cooked through and vegetables are tender.Step 4
Sprinkle the chicken mixture with mint and coriander and serve with almond and lime wedges.