Facebook Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake Recipe | The Spice Tailor

Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake

The chicken and mushrooms add lovely savoury notes to this wonderful creamy traybake and the sweet potato really brings out the natural sweetness in the sauces. A really easy family meal. Those who like more savoury dishes can substitute the water for some chicken stock and leave out the sweet potato. You can also add some cannellini beans towards the end of the cook. I add some crème fraiche here for added creaminess, but you can leave it out if you prefer!
  • 3-4serves
  • 5mins prep
  • 35mins cook
The chicken and mushrooms add lovely savoury notes to this wonderful creamy traybake and the sweet potato really brings out the natural sweetness in the sauces. A really easy family meal. Those who like more savoury dishes can substitute the water for some chicken stock and leave out the sweet potato. You can also add some cannellini beans towards the end of the cook. I add some crème fraiche here for added creaminess, but you can leave it out if you prefer!
Made with
Delicate Korma Curry

Delicate Korma Curry

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Ingredients

  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 5 chicken thighs fillets, fat trimmed off, slashed gently 3 times across the top
  • 175g chestnut mushrooms, halved
  • 1 very small sweet potato, cut into 1” cubes
  • 1 rounded tbsp. sour cream or crème fraiche
  • 1 tsp. veg oil
  • A small handful of parsley, finely chopped (optional for garnish)

Method

  1. Heat the oven to 190°C. 
  2. Pan-fry the chicken with skin side down until golden. Flip on to the other side and brown for another minute or two.
  3. Lightly season the fillets. Place in the oven and bake for 10 minutes.
  4. Heat the oil in a little frying pan and add the spices from the pouch, cook for 10 seconds and take off the heat. Pour straight into your baking dish and add in both sauces from the korma packet and the sour cream if using. Mix well. Add the chicken thighs and scatter around the sweet potatoes. 
  5. Place in the oven and bake for 15 minutes. Carefully stir in the mushrooms and bake for another 20 minutes - or until the chicken is cooked through to an internal temperature - at the thickest part - of 165-175°F. The mushrooms and chicken should release enough liquid in the pan, but if it is looking dry, add a little boiled water to loosen.
  6. Take out, give the whole thing a stir, season with black pepper and salt to taste, sprinkle on the parsley (if using) and serve with a salad or some green veg.
For added texture, serve with some Herby Sourdough Croutons:
  • 100g torn sourdough - or other bread, ideally a day or two old
  • 1 tbsp. each olive oil and salted butter
  • 1 large garlic clove, grated or finely chopped
  • 10g cilantro or parsley, finely chopped
Method:
  1. Heat the oven to 400C.
  2. Heat the butter and oil in a large frying pan (ideally oven-proof) and add the garlic, cook for 10 seconds, add the bread and herbs and mix well to coat.
  3. Place the pan in the oven - or put them into a baking tray - and toast for 12-15 minutes until crisp and lightly golden, stirring every 5 minutes or so.

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