CHICKEN CURRY TRAYBAKE

Total Time 30 minutes - Serves 4

All the flavour of a classic curry… made in one tray.

Juicy chicken thighs, a rich tikka masala sauce and fluffy rice baked right in the same pan.

Minimal effort, maximum comfort.

Ingredients

• 2 tsp ginger garlic paste

• 280g jar Patak’s Tikka Masala Spice Paste

• 2 tbsp yoghurt

• 1 tbsp tomato purée

• 1 × 400g tin chopped tomatoes

• 800g of boneless, skinless chicken thighs

• 1 onion, cut into chunks

• 1 pepper (any colour), cut into chunks

• 2 × 250g cooked microwave rice (I used basmati and pilau)

Optional garnishes

• Garam masala

• Fresh coriander

• Mango chutney

• Raita or yoghurt

Method

1. Add the ginger garlic paste to a large roasting tray. Spoon in the tikka masala paste, then fill the empty jar halfway with water, swirl and pour into the tray. Add the yoghurt, tomato purée, and chopped tomatoes. Season with salt and pepper, then mix everything together.

   
   

2. Add the chicken thighs, onions and peppers. Mix well so everything is coated. Roast in a preheated oven at 200°C for 25 minutes.

   
   

3. Remove the tray from the oven. Lift out the chicken and set aside. Add the rice to the tray and mix it through the sauce so the rice gets coated. Place the chicken back on top and return to the oven for 5 minutes to heat through.

   
   

4. Finish with a sprinkle of garam masala, chopped coriander and serve with mango chutney and raita.

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