This Curried Chicken Tray Bake is a quick, throw together meal that needs little fussing or tending. Perfect for those busy nights when you just need to get everyone fed, pronto!
This recipe is shared with kind permission from The Slimming Foodie in One cookbook.
When a fellow food blogger publishes their first ever cookbook, and it smashes straight into the Sunday Times Best Seller list? You kinda know that it’s something special!
When she goes on to publish her second book, less than 12 months later, and it does exactly the same? You know she’s on to a winner!
This is the story of my good friend Pip Payne. Pip lives in Devon, and I first met her on a fun press trip to Wales.
We’ve since stayed in touch, and watching her go through the (exhilarating yet terrifying!) adventure of getting her first book published has been wonderful to watch.
Her recipes are easy to follow, and she focuses on family friendly meals that come in under 600 calories per portion.
At the bottom of this post I’ll link to her blog, all her (AMAZING!) social media channels, and each of her two current cookbooks (and between you and me, book 3 is in the pipeline too!).
Todays recipe for this delicious Curried Chicken Bake is taken from her second book, The Slimming Foodie in One.
I hope you love it as much as we do!
How to make Curried Chicken Tray Bake
This is one-pot (or one-pan) cooking at its best! Grab your largest baking tray, roasting dish or baking sheet and let’s get cooking!
1/ make the curry spice blend
Take a small, clean jar and add in all of the spices on the list.
Pop the lid on and give it a good shake to mix them together.
2/ prep the meat and veggies
Use a sharp knife to cut up all the vegetables into bite sized pieces.
Pile into a baking tray and mix it all together.
3/ bake the curried chicken and veggies
Spray with a low calorie spray and bake in the preheated oven for 20 minutes.
3/ add the spices
After 20 minutes of cooking time, remove the tray and give everything a stir.
Then sprinkle over the spice mix and pour over the vinegar.
Pop back into the oven for another 20 minutes.
When you remove the tray the second time there should be a little bit of charring on the veggies.
Stir everything once again the scatter with the coriander leaves and lemon wedges and serve.
This meal is an absolute beauty!
The chicken is moist and juicy. The veggies are vibrant and packed with all those gorgeous curry flavours.
Pip suggests serving it with a quick side of homemade mango salsa (she includes the recipe for this in the book).
And I think a thick dollop of Greek yogurt would also work really rather well!
If you’d like to find out more about Pip, here’s her info:
- Pip’s blog: The Slimming Foodie
- Pip’s first book: The Slimming Foodie
- Pip’s second book: The Slimming Foodie in One
And now on to the recipe…
- 3 skinless chicken breasts - sliced into strips
- 3 peppers - deserved and sliced into strips
- 2 onions - sliced
- 250 g cherry tomatoes
- low cal cooking spray
- 1 cauliflower - broken into florets
- 3 tbsp red wine vinegar
- 2 tsp garam masala
- 2 tsp turmeric
- 2 tsp garlic granules
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp chilli powder
- coriander leaves
- lemon wedges
Preheat the oven to 200C/180C fan (400F), gas mark 6
Mix all the ingredients for the spice mix together in a small bowl or jar.
Put th chicken in a large baking tray with the peppers, Onions and baby tomatoes and mix everything together.
Spray with low-calorie cooking spray and bake on the middle shelf for 20 minutes.
After 20 minutes, remove the tray, give everything a stir, then add four teaspoons of the spice mix, cauliflower and vinegar.
Stir to coat everything in the spices and return to the oven for 20 minutes.
Remove the tray from the oven, there should be a little bit of charring on the peppers and cauliflower.
Stir everything around; there might be some liquid in the tray and you can stir this all together with the vegetables and meat before serving with coriander leaves and lemon wedges.
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