Ready to cook in just 10 minutes, this korma chicken tray bake is a recipe you can't go wrong with. Served with a tangy mint yoghurt, it's as easy as it is delicious.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
4 Coles RSPCA Approved Australian Chicken Breast Fillets
2 tbs korma curry paste
1 cup (200g) basmati rice
1½ cups (375ml) chicken stock
1 stem curry leaves, leaves picked
½ cauliflower, cut into small florets
200g green beans, trimmed
1 red onion, thinly sliced
2 tbs red wine vinegar
2 tsp caster sugar
2 tsp salt
Mint yoghurt
½ cup (140g) Greek-style yoghurt
¼ cup finely chopped mint
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. Combine the chicken and curry paste in a large bowl.
Step 2
Spread rice evenly over the base of a large roasting pan. Pour over the stock. Top with curry leaves. Arrange chicken mixture and cauliflower in a single layer over the rice. Bake for 25 mins or until rice, chicken and cauliflower are golden.
Step 3
Arrange beans around the chicken mixture in the pan. Bake for 5 mins or until the chicken is cooked through and the rice is almost tender. Carefully cover with foil. Set aside for 5 mins to stand.
Step 4
Meanwhile, place the onion, vinegar, sugar and salt in a small bowl and stir to combine. Set aside for 10 mins to soak. Drain well.
Step 5
To make the mint yoghurt, place the yoghurt and mint in a separate small bowl. Stir until well combined. Season.
Step 6
Drizzle the mint yoghurt over the chicken mixture in the pan. Sprinkle with the onion to serve.
