Coconut Chicken and Vegetable Tray Bake
Coconut Chicken and Vegetable Tray Bake
SERVES 2-3
15 MINS PREP
COOKS IN 30 MINS
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.
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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
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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