Chicken curry is a people-pleaser. You can tune down the levels of chili you add if you've got eaters who can't take the heat, and add in more veg if you're trying to pack in their five a day. Better still? This chicken curry by Jamie Oliver is a traybake that's super simple to make, requiring very little effort once it's in the oven.
Jamie says, 'I’m sharing a super-simple chicken curry recipe – my spin on a beautiful Indian dish. The story starts with a tray full of chicken and veg, plus a super-easy homemade curry paste you just blitz up in a blender. Simply whack the tray in the oven and let it do the work while you get on with more important things. Now that’s my kind of fast food.'
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How to make Jamie Oliver's easy chicken curry tray bake
- Thanks to Tesco for this recipe
- 1kg butternut squash
- 2 onions
- 200g ripe cherry tomatoes
- 8 free-range boneless chicken thighs, skin off
- 300g brown basmati rice
- 400g tin of light coconut milk
- 1 fresh green chilli
- 1 lime
For the curry paste:
- 3 cloves of garlic
- 5cm piece of ginger
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp chilli powder
- Vegetable oil
- ½ a bunch of fresh coriander (15g)
1. Preheat your oven to 180°C/160°C (fan)/gas mark 4.
2. Start by making the curry paste: peel the garlic and ginger, pop in a blender with the spices and two tbsp of vegetable oil; plus the coriander stalks (pick off the leaves and set them aside). Blitz to a smooth paste. If the paste is a little thick, you can loosen it with a little water. Tip the paste into an extra-large roasting tray that can transfer to the hob later on.
3. Cut the squash in half, remove and throw away the seeds; roughly chop the flesh of the squash.
4. Peel the onions and cut them into wedges.
5. Cut the tomatoes in half.
6. Tip all the vegetables into your roasting tray, add the uncooked chicken thighs, then season with sea salt and black pepper, before tossing the whole lot to coat it in the paste and seasoning.
7. Pop the tray into the oven and bake for 1½ hours, or until everything is golden and cooked through (check one of the thighs for pinkness to ensure they are properly cooked). Stirring the ingredients a couple of times during cooking will ensure even cooking and good coverage of the yummy paste.
8. Start to cook the rice with around 25 mins to go. Find out how to cook rice in our guide if you're not sure.
9. Once the cooking time has ended, transfer the tray of chicken and vegetables on to your hob and turn it up to a medium heat Add in the coconut milk, stirring as it heats up – this should take between two and four minutes.
10. Done? Scatter the coriander leaves over the curry, along with a sprinkling of sliced chili (can't stand the heat? Let everyone add their own sliced chili by putting it in a small bowl on the table).
11. Serve with the rice and lime wedges for squeezing over. This curry is delicious served with a (cooling) salad, too.
Love a side? Jamie Oliver says, 'If, like me, you can't truly enjoy a curry without the crunch of a poppadom, try the "cook-at-home" versions. Sixty seconds in the microwave and you have yourself the perfect snack, no oil needed.'