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Chicken Curry Tray Bake

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 4 people


  • 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


  1. Preheat the oven to 200C fan assisted.

  2. Meanwhile bring a large pan of water to the boil. Part boil the potatoes for 15-20 minutes.

  3. 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.

  4. 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. 

  5. 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.