Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Super-simple chicken curry traybake recipe

81 ratings

Jamie says, "I’m sharing a super- simple chicken curry recipe – my spin on a beautiful Indian dish. The story starts with a tray full of chicken and veg, plus a super-easy homemade curry paste you just blitz up in a blender. Simply whack the tray in the oven and let it do the work while you get on with more important things. Now that’s my kind of fast food." See method

Serves 6
10 mins to prepare and 1 hr 35 mins to cook
553 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

1kg butternut squash
2 onions
200g ripe cherry tomatoes
8 free-range boneless chicken thighs, skin off
300g brown basmati rice
400g tin of light coconut milk
1 fresh green chilli
1 lime

For the curry paste

3 cloves of garlic
5cm piece of ginger
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp ground turmeric
2 tsp garam masala
1 tsp chilli powder
vegetable oil
½ a bunch of fresh coriander (15g)

High in protein, which supports the maintenance of muscle mass

Each serving contains

Energy
2315kj
553kcal 28%
Fat
14g 21%
Saturates
6g 30%
Sugars
26g 29%
Salt
0.3g 5%

of the reference intake
Carbohydrate 80.3g Protein 31.8g Fibre 8.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. To make the curry paste, peel the garlic and ginger, and add to a blender with the spices and 2 tbsp of vegetable oil.
Pick the coriander leaves and set aside, then add the stalks to the blender. Blitz to a smooth paste, adding a splash of water to loosen slightly, if needed, then tip into an extra-large roasting tray.
Halve the squash, scoop out and discard the seeds, then roughly chop the flesh. Peel the onions and cut into wedges; halve the cherry tomatoes. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
Bake for 1½ hrs, or until everything is golden and cooked through, stirring a couple of times during cooking.
With around 25 mins to go, cook the rice according to the packet instructions.
Transfer the tray of chicken and veg to a medium heat on the hob. Stir in the coconut milk and heat through for 2-4 mins.
Scatter over the remaining coriander leaves, finely slice and scatter over the chilli, then serve with the rice and lime wedges for squeezing over. Delicious served with a salad.

Jamie's tip: "If, like me, you can't truly enjoy a curry without the crunch of a poppadom, try the 'cook-at-home' versions. Sixty seconds in the microwave and you have yourself the perfect snack, no oil needed."

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy recipes