Dan Churchill

Curried Chicken Tray Bake with Coconut Sauce

Dan Churchill
PREP 10 MIN
•
COOK  30 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

150g broccoli cut into florets

150g cauliflower cut in florets

250g skinless chicken thighs

1 tsp olive oil

1 tsp curry powder

salt & pepper, to taste

2 sprigs of fresh coriander leaves picked

2 wholemeal pita breads or pockets, small (50g ea) (or gluten free) warmed

Coconut Sauce:

1⁄8 cup (30g) Greek yogurt (or dairy-free alternative)

1⁄8 cup (30ml) coconut milk (tinned)

1⁄2 tsp curry powder

Methodbased on 4 servings
1

Preheat oven to 190°C/fan 170°C/gas 5 and line a baking dish with baking paper.

2

Place broccoli, cauliflower, chicken, oil, curry powder and salt and pepper in a large bowl and toss well to coat. 

3

Transfer to dish and bake for 25-30 minutes or until chicken is completely cooked through and juices run clear.

4

Meanwhile, prepare sauce. In a small saucepan set over medium-low heat, combine all sauce ingredients. Bring to a bare simmer, then immediately remove from heat, set aside and season with salt and pepper.

5

To serve top chicken and vegetables with coriander and serve with pita bread and sauce.

Note: To make your own curry powder use equal parts cumin, cayenne, turmeric and black pepper.

Nutritional Informationper serving

Energy (kJ)

1847 kJ / 441 cals

Protein

32.2 g

Fat

21.6 g

Sat. Fat

7.8 g

Carbs

25.9 g

Sugar

6.2 g

Fiber

7.4 g

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