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.
Serves66
Cook time55 mins55 minutes
Prep time10 mins10 minutes
Ingredients
600g Coles RSPCA Approved Australian Chicken Thigh Cutlets
500g Coles RSPCA Approved Australian Chicken Drumsticks
2 brown onions, thickly sliced
⅓ cup (100g) tikka masala or korma curry 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
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
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.
