This korma chicken and capsicum tray bake recipe is so simple and delicious. One tray means less washing up, too!
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
500g mixed capsicums
1 brown onion, cut into wedges
1/4 cup (75g) korma curry paste
600g Coles RSPCA Approved Australian Chicken Thigh Fillets, halved
1/2 cup coriander sprigs
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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 200°C. Line a large baking tray with baking paper. Seed capsicums and cut each capsicum into 8 wedges. Place the capsicum and onion in a large bowl.
Step 2
Add the curry paste and chicken to the vegetables in the bowl. Gently fold to combine. Season. Spread over the lined tray and spray with olive oil spray. Bake for 20-25 mins or until the chicken is cooked through.
Step 3
Transfer the chicken mixture to a serving dish. Top with coriander to serve.
