Chicken Curry Traybake

Chicken curry traybake

The best part about this tandoori chicken curry is that it can be whipped up in one tray. Serve it with naan for a dinner worthy of any table.


  • 400g canned diced tomatoes
  • 1/2 cup salt-reduced chicken stock
  • 1/3 cup tandoori paste
  • 270ml coconut milk
  • 1kg chicken thigh fillets, fat trimmed (each cut into 3 pieces)
  • 1/2 lemon, juiced
  • 1 brown onion, cut into thin wedges
  • 60g baby spinach leaves
  • 1/4 cup dry roasted cashews, roughly chopped
  • 6 naan bread, warmed (to serve)
View Method Chicken Curry Traybake


  1. Preheat oven to 220°C/200°C fan-forced.
  2. Combine tomatoes, stock, paste and milk in a 25 x 31cm (5cm deep) baking tray. Stir in chicken and onion. Bake for 30 minutes or until chicken is cooked through.
  3. Remove tray from oven. Add lemon juice and three-quarters of the spinach. Season with pepper. Stir to combine. Bake for a further 5 minutes or until spinach has wilted.
  4. Scatter over cashews and remaining spinach. Serve with naan bread.
View Ingredients Chicken Curry Traybake
View Method Chicken Curry Traybake
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