Skip to main content

Korma chicken and capsicum tray bake

Skip to IngredientsSkip to Method
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

This korma chicken and capsicum tray bake recipe is so simple and delicious. One tray means less washing up, too!

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Korma chicken and mixed capsicum tray bake


  • 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

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.


  1. 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.
  2. 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.
  3. Step 3

    Transfer the chicken mixture to a serving dish. Top with coriander to serve.

Nutrition Information

Per Serve

Energy: 1366kJ/327 Cals (16%)

Protein: 30g (60%)

Fat: 18g (26%)

Sat fat: 6g (25%)

Carb: 9g (3%)

Sugar: 7g (8%)

Fibre: 5g (17%)

Sodium: 463mg (23%)