Super Simple Chicken Curry Traybake Recipes

CURRIED CHICKEN & NEW POTATO TRAYBAKE

Steps:

• Put the drumsticks in a large bowl with 1 tbsp oil, the garlic, ginger, garam masala, turmeric and 2 tbsp yogurt. Toss together with your hands until coated. Leave to marinate for at least 30 mins (can be left in the fridge overnight). Heat oven to 180C/160C fan/gas 4.
• Put the potatoes in a large roasting tin with the remaining oil and plenty of seasoning. Add the chicken drumsticks and bake for 40-45 mins until cooked and golden.
• Scatter the tomatoes, onion, coriander and some seasoning over the chicken and potatoes, with the remaining yogurt served on the side.

SUPER-SIMPLE CHICKEN CURRY TRAYBAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
• Pick the coriander leaves and set aside, then add the stalks to the blender.
• Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
• Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and 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.
• Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
• With around 25 minutes to go, cook the rice according to the packet instructions.
• Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
• Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.

EASY CHICKEN CURRY | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cut the meat off from either side of the chicken thigh bones and place the meat and bone into a large saucepan
• Add the onion, garlic and spices and mix well to coat. Add the water and stir
• Cook on a medium heat with a lid on, stirring occasionally for 1 hour
• Remove the lid after the time and let the sauce reduce and thicken for the last 30 minutes
• Serve with rice and your choice of garnish (suggestions above!)

SUPER EASY CHICKEN CURRY

Steps:

• Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
• Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
• Add carrots and cook until softened.
• Add all of your spices and cook for another 3 minutes.
• Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
• Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
• Stir and simmer for 15 minutes.
• Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
• Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).