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Coconut Chicken and Vegetable Tray Bake

A true crowd-pleaser, this is one of our most popular recipes. Spiced with the milder flavours of Kerala and so simple, we understand why.
  • 3serves
  • 15mins prep
  • 30mins cook
A true crowd-pleaser, this is one of our most popular recipes. Spiced with the milder flavours of Kerala and so simple, we understand why.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 tsp vegetable oil
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 3 medium chicken breasts with skin on
  • 2-3 medium waxy potatoes, peeled and sliced into 1cm slices
  • 40g french beans, topped and tailed and cut in half if long
  • 200ml chicken stock
  • ½ lemon, juiced - or to taste
  • Salt and pepper to taste

Method

  1. Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
  2. Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds or until the seeds are popping. Remove from heat.
  3. In a bowl or pouring jug, mix the base and main sauces with the chicken stock and add the spices.
  4. In a baking dish, place the chicken breasts together with the potatoes scattered around.
  5. Season with salt and pepper and brush the chicken skin with a little more oil. Pour the sauce around, but not over the chicken.
  6. Bake for 10 minutes, scatter the french beans onto the chicken and potatoes and continue to cook for a further 20 minutes or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.

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