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Super-simple chicken curry traybake
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Total Time:
1 hour 45 minutes
Effortlessly create a delicious curry by blending paste, baking with ingredients, and adding coconut milk. Pair with rice for a perfect meal.
Ingredients:
  • 1 x 1 kg butternut pumpkin
  • 2 onions
  • 200 g cherry tomatoes
  • 8 skinless boneless free-range chicken thighs
  • 300 g brown basmati rice
  • 1 x 400 g tin of light coconut milk
  • 1 lime
  • 1 fresh green chilli
  • 3 cloves of garlic
  • 5cm piece of ginger
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric
  • 2 tesapoons garam masala
  • 1 teaspoon chilli powder
  • vegetable oil
  • ½ a bunch of fresh coriander
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Prepare the curry paste by blending garlic, ginger, spices, and 2 tablespoons of vegetable oil along with coriander stalks until smooth. Add a splash of water if needed. Transfer the paste to a large roasting tray. Cut the squash, onions, and cherry tomatoes, then combine with chicken thighs in the tray. Season with salt and pepper, toss to coat, and bake for 1½ hours until golden, stirring occasionally. Cook the rice as per package instructions with 25 minutes remaining. After the chicken is cooked, place the tray on the stove over medium heat. Pour in coconut milk, simmer for 2 to 4 minutes. Garnish with coriander leaves and chili. Serve with rice and lime wedges.

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