A simple product
A simple product
Try this delicious Keralan Coconut Curry Kit on us!
A simple product

Coconut Chicken and Vegetable Tray Bake

Made With Our Keralan Coconut Curry

Coconut Chicken and Vegetable Tray Bake

Made With Our Keralan Coconut Curry
2 SERVES
SERVES 2-3
prep
15 MINS PREP
20 MINS COOK
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.
Anjum Signature
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
  1. Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
  2. 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.
  3. In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
  4. In a large, shallow baking dish, place the chicken breasts together with the potatoes scattered around.
  5. If you have left the skin on, brush the chicken skin with a little oil. Pour the sauce around.
  6. 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.
  • 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
  1. Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
  2. 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.
  3. In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
  4. In a large, shallow baking dish, place the chicken breasts together with the potatoes scattered around.
  5. If you have left the skin on, brush the chicken skin with a little oil. Pour the sauce around.
  6. 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.
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.

Sign up for you free curry kit

You won’t need to provide any card details. Simply let us know where you want us to send your free kit and it’ll be with you in approx. 2 weeks.

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