One Pan Chicken Curry
One Pan Chicken Curry
Sarah Butler
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Oven-baked curry is a game-changer for busy families looking to enjoy a tasty, home-cooked meal without spending hours in the kitchen. Unlike traditional stovetop curries that require constant stirring and attention, oven-baked curry allows for a more hands-off approach. Simply prep the ingredients, toss them together in a baking dish, and let the oven do the work.
This method is a huge time-saver for families juggling busy schedules. The minimal prep and cook time mean you can start dinner, pop it in the oven, and move on to other tasks, whether it’s helping with homework or relaxing after a long day. Oven-baked curry also works well for batch cooking, making it easy to prepare large portions for multiple meals. You can easily adapt the recipe to suit dietary preferences and use what vegetables your family prefers.
I love that this recipe calls to blitz the softened vegetables with the stock and coconut cream for a smooth sauce. Great for fussy eaters as they have no idea of the vegetables within.
Ingredients
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4 chicken breasts, cut into cubes
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½ inch ginger grated
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1 tbsp tomato purée
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2 tbsp medium curry powder
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2 tbsp garam masala
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3 tbsp olive oil
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1 white onion roughly chopped
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2 garlic cloves roughly chopped
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2 tomatoes quartered
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1 red pepper roughly chopped
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100g aubergine or courgette, chopped into cubes (optional)
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½ red chilli roughly chopped (optional)
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Handful of fresh coriander
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200ml chicken stock
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100ml coconut cream or coconut milk
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20g flaked almonds (optional)
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Salt and freshly ground pepper
Directions
Preheat the oven to 200C/180C fan/gas 6.
Place the chicken in a bowl with the grated ginger, 1 tbsp tomato purée, 1 tbsp curry powder, 1 tbsp garam masala and 1 tbsp olive oil. Season with salt and pepper and combine everything.
In a separate bowl, place the onion, garlic, tomatoes, pepper, aubergine or courgette and chilli (optional).
Drizzle in the remaining 2 tbsp olive oil, 1 tbsp curry powder, 1 tbsp garam masala, and coat all the ingredients.
Place the chicken and the vegetables onto a baking tray. Keep the meat on one side and vegetables on the other.
Cover the baking tray with foil and bake for 15 minutes, then remove the foil and bake for an additional 15-20 minutes.
The chicken should be golden, and the vegetables should be soft and easily pierced with a fork.
Set the chicken aside and place the vegetables into a deep jug. To the jug, add the coriander, stock, coconut cream and almonds. Use a stick blender or food processor to blend into a smooth sauce.
Place the blended curry sauce into a pan and add the cooked chicken pieces.
Bring to a simmer and serve with rice.
Season to taste and garnish with fresh coriander.
Recipe Note
Tip:
I call this my ‘Bag it Curry’
The night before a busy day, I bag the vegetables, chicken and spices so all I have to do is toss on a baking tray and pop in the oven.
You can mix up your spices of you prefer it hot, add some little chilli seeds. For a milder child friendly version, add a mild curry powder.
