Curried Chicken Tray Bake with Coconut Sauce
PREP 10 MIN•COOK 30 MIN
Number of servings
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
1⁄8 cup (30g) Greek yogurt (or dairy-free alternative)
1⁄8 cup (30ml) coconut milk (tinned)
1⁄2 tsp curry powder
Preheat oven to 190°C/fan 170°C/gas 5 and line a baking dish with baking paper.
Place broccoli, cauliflower, chicken, oil, curry powder and salt and pepper in a large bowl and toss well to coat.
Transfer to dish and bake for 25-30 minutes or until chicken is completely cooked through and juices run clear.
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.
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.
1847 kJ / 441 cals
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