adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Indian chicken and rice tray bake recipe
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Butter chicken curry paste elevates juicy chicken thighs and buttery saffron rice into a quick, dreamy 30-minute weeknight dinner.
Ingredients:
  • 4 chicken thigh fillets, trimmed, halved
  • 56.00 gm butter chicken curry paste
  • 2 zucchini, halved lengthways, cut into 3cm pieces
  • 1 brown onion, cut into thin wedges
  • 125ml (1/2 cup) Stock Chicken Style
  • Large pinch of saffron threads
  • 450g packet microwave basmati rice
  • 125g cherry tomatoes
  • 40g butter
  • 4 large sprigs fresh curry leaves
  • Lime wedges, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Combine chicken, curry paste, and oil in a large bowl, then coat evenly. Add zucchini and onion, toss to mix. Spread the mixture in a 3cm-deep, 25 x 30cm baking tray and roast for 15 minutes.
  • Heat the stock while adding the saffron and allowing it to infuse for 5 minutes. Gently squeeze the rice packet to separate the grains.
  • Place the chicken mixture in a large bowl. Spread the rice on the tray and pour the saffron mixture over it. Stir to mix well. Arrange the chicken over the rice, add the tomatoes, and bake for 10 minutes. While baking, melt butter in a frying pan, add curry leaves, and cook until crispy. Drizzle melted butter over the tray bake and garnish with curry leaves. Serve with lime wedges.

Similar Recipes