Coconut Chicken and Vegetable Tray Bake
Coconut Chicken and Vegetable Tray Bake
Made With Our Keralan Coconut Curry
SERVES 2-3
15 MINS PREP
30 - 40 MINS COOK
A healthy dinner idea that is a true fan favourite. Simply coat the chicken, potatoes and veg in the deliciously mild coconut sauce, bake and enjoy.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
A true crowd-pleaser, this is one of our most popular recipes. Spiced with the milder flavours of Kerala and so simple, we understand why.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 3 medium chicken breasts, with skin on if you prefer
- 2-3 medium waxy potatoes, sliced into 0.5cm thick slices
- 40g French beans, topped and tailed and cut in half if long
- 250ml chicken stock
- ½ lemon, juiced - or to taste
- Salt and pepper to taste
Method
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds, or until the seeds are popping. Remove from heat.
- In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
- In a large, shallow baking dish, place the chicken breasts together with the potatoes scattered around.
- If you have left the skin on, brush the chicken skin with a little oil. Pour the sauce around.
- Bake first for 10 minutes. If the pan appears dry here, add another 50ml of stock. Then scatter the French beans onto the chicken and potatoes and continue to cook for a further 20-30 minutes, or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.
Tailored to Taste
A true crowd-pleaser, this is one of our most popular recipes. Spiced with the milder flavours of Kerala and so simple, we understand why.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 3 medium chicken breasts, with skin on if you prefer
- 2-3 medium waxy potatoes, sliced into 0.5cm thick slices
- 40g French beans, topped and tailed and cut in half if long
- 250ml chicken stock
- ½ lemon, juiced - or to taste
- Salt and pepper to taste
Method
- Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
- Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds, or until the seeds are popping. Remove from heat.
- In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
- In a large, shallow baking dish, place the chicken breasts together with the potatoes scattered around.
- If you have left the skin on, brush the chicken skin with a little oil. Pour the sauce around.
- Bake first for 10 minutes. If the pan appears dry here, add another 50ml of stock. Then scatter the French beans onto the chicken and potatoes and continue to cook for a further 20-30 minutes, or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
