This recipe was inspired by my dear friend, it is a healthy take on a curry using the traditional indian flavours but without all the calories of the typical sauce. This makes for a great family meal perfect for lazy weekends where you would rather spend more time with your family, than in the kitchen. It takes just 12 minutes to prepare then you can sit back and relax and let the magic unfold. A delicious meal that the whole family can enjoy, for children I would suggest omitting the cayenne pepper, choosing a milder curry powder and also ensuring the chilli slices are large enough so they can be removed from the children’s portions.
Chicken Curry Tray Bake
- 500 g potatoes cubed
- 1 tsp garlic granules
- 1 tsp ginger finely chopped
- 1 tbsp medium curry powder
- 300 g cherry tomatoes
- 1 handful coriander fresh, finely chopped
- 8 chicken thighs skinless
- 1 lime
- 2 green chillies sliced, finely (optional)
- 1 tsp cumin seeds
- 1/2 tsp cayenne pepper (optional)
- 1 pepper sliced, finely (half of two different colours works well)
- 3 carrots sliced into strips
- 1/2 brocolli cut into florets
- 400 ml chicken stock I used knorr chicken stock pot
- 1 tsp olive oil extra virgin
Preheat the oven to 200C fan assisted.
Meanwhile bring a large pan of water to the boil. Part boil the potatoes for 15-20 minutes.
Meanwhile gently toast the garlic, ginger, curry powder, cumin and cayenne pepper in the oil in a small frying pan. Mix with a splash of the stock, to form a runny paste. Rub the paste into the chicken thighs. Set aside to marinate whilst the potatoes cook.
Put the part-cooked potatoes, cherry tomatoes, marinated chicken thighs, chillies, peppers and carrots into a large roasting tray and mix well. Season with salt and pepper. Pour over the remainder of the chicken stock. Bake for 45-60 minutes, until the chicken is cooked through, the vegetables are tender and potatoes are soft.
With 15 minutes remaining of cooking time, bring a pan of water to the boil. Gently boil the brocolli until tender. Add to the tray bake and stir through, add a squeeze of lime and sprinkling of fresh coriander. Serve into 4 portions, 2 thighs per portion.