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Super-simple chicken curry traybake recipe

Super-simple chicken curry traybake recipe

80 ratings

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." See method

  • Serves 6
  • 10 mins to prepare and 1 hr 35 mins to cook
  • 553 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 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)
High in protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    6g 30%
  • Sugars

    26g 29%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 80.3g Protein 31.8g Fibre 8.2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. To make the curry paste, peel the garlic and ginger, and add to a blender with the spices and 2 tbsp of vegetable oil.
  2. Pick the coriander leaves and set aside, then add the stalks to the blender. Blitz to a smooth paste, adding a splash of water to loosen slightly, if needed, then tip into an extra-large roasting tray.
  3. Halve the squash, scoop out and discard the seeds, then roughly chop the flesh. Peel the onions and cut into wedges; halve the cherry tomatoes. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
  4. Bake for 1½ hrs, or until everything is golden and cooked through, stirring a couple of times during cooking.
  5. With around 25 mins to go, cook the rice according to the packet instructions.
  6. Transfer the tray of chicken and veg to a medium heat on the hob. Stir in the coconut milk and heat through for 2-4 mins.
  7. Scatter over the remaining coriander leaves, finely slice and scatter over the chilli, then serve with the rice and lime wedges for squeezing over. Delicious served with a salad.

Jamie's tip: "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."

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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