Quick Chicken Curry Traybake

When it comes to making a knockout curry, you can’t get much simpler than this – simply coat your meat and veg with Shemin’s Indian Curry Paste, Garam Masala and coconut milk, then whack everything in the oven. Serve with rice, and you’re done.



  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  2. Mix the coconut milk with Shemin’s Indian Curry Paste and Shemin’s Garam Masala to make a curry sauce. Put the sauce in a large tray or oven-proof dish.
  3. Tip the veg into the roasting tray or dish with the chicken thighs, season with salt and pepper, then toss to coat.
  4. Cook in the oven for 1½ hours, or until golden and the chicken is cooked through. Stir a couple of times during cooking.
  5. With around 25 minutes to go, cook the rice according to the packet instructions.
  6. Scatter over the coriander, then serve with the rice, naan bread and wedges of lime for squeezing over.
Serves 6

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