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.
Ingredients
- 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)
Method
- Preheat oven to 220°C/200°C fan-forced.
- 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.
- 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.
- Scatter over cashews and remaining spinach. Serve with naan bread.
