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 any Shemin’s Curry Paste and coconut milk, then whack everything in the oven. You’re done!

Ingredients

Method

  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  2. Mix the coconut milk with any Shemin’s Curry Paste and 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, 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. Serve with the rice, Shemin’s Indian Breads and wedges of lime for squeezing over.

Tip 1: For a different flavour, you can also make this recipe with a can of chopped tomatoes instead of coconut milk. This works great with our Indian, Goan or Massaman pastes.

Tip 2: Make a vegetarian of vegan version by using meat substitutes or just use 1kg of mixed vegetables.

Pro Tip! Our Seafood Curry Paste is a perfect match with seafood, but is also amazing with this curry.

Serves 6

Products used in this recipe

Reviews

There are no reviews yet.

Be the first to review “Quick Chicken Curry Traybake”

Your email address will not be published. Required fields are marked *

1 2 3 4 5