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Curried Chicken tray bake

Curried Chicken tray bake

Curried Chicken tray bake
 
Recipe by: Clement Pedro

Serves 4
Preparation 15 minutes
Cooking 40 minutes
 
For the curry paste
 
4 cloves garlic
5cm piece ginger, roughly chopped
1-heaped T Ground coriander
1T cumin seeds
2t chilli flakes
1t turmeric
Salt to taste
2T Canola oil
4 Potatoes, cut into thin wedges
2 Carrots, cut through the length and in half again (or into thick batons)
4 Chicken breasts, skin and bone on
4T Plain yoghurt
Coriander to garnish
 
Add the garlic and ginger to a pestle and mortar and pound to form a paste before adding the ground coriander, cumin seeds, chilli flakes and turmeric then pound to combine. Drizzle in the oil and stir to turn to a paste.
 
Add the potatoes and carrots to a roasting tray and coat with some of the curry paste. Coat the chicken breasts in the remaining curry paste and set aside to marinade. Place the vegetables in an oven preheated to 180°C to roast for 15 - 20 minutes or until the vegetable just start to turn tender. And the marinated chicken breasts and continue roasting for another 20 minutes, depending on the size of your chicken breasts.
 
The vegetables should be charred now and the chicken perfectly cooked. Once cool enough to handle carefully remove the bone from the breast and serve with the vegetables and some yoghurt spooned over before garnishing with fresh coriander. 

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