Curry chicken traybake

This is a one-tray wonder where the oven does all the work. The only thing you need to do is slice an onion and whisk once – easy peasy!

More than 1 hour 

Serves 6

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Ingredients:

  • 2 onions, sliced in 1cm rings 
  • Salt and milled pepper 
  • 2 packets (14) chicken portions (we used drumsticks and thighs) 
  • 1 packet (100g) butter chicken curry paste 
  • 1 can (400ml) coconut milk 
  • ½ –1 cup (125-250ml) chicken stock (or water) 
  • 1 packet (300g) fine green beans 
  • Cooked rice and fresh coriander, for serving

Method:

  1. Preheat oven to 200°C. 
  2. Place onion rings in a deep oven dish, season chicken pieces and place on top. 
  3. Combine curry paste, coconut milk and ½ cup chicken stock and pour into the dish. 
  4. Bake for 45-50 minutes. (If you prefer more sauce, you can add a bit more stock or water after half an hour.) 
  5. Add beans to dish and bake for another 5-10 minutes. (You could also blanch the beans while baking the chicken and simply serve them on top to speed things up.) 
  6. Serve on a bed of rice and garnish with coriander.

 

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