in

Indian chicken and rice tray bake

Recipe may contain tree nuts, milk, fish, sesame and lactose.

Bought butter chicken curry paste is your secret weapon for instant flavour. Paired with juicy chicken thighs and buttery saffron rice, this easy 30-minute dinner is what weeknight dreams are made of.

12 Ingredients


  • 4 chicken thigh fillets, trimmed, halved

  • 2 tbsp butter chicken curry paste

  • 2 tbsp butter chicken curry paste

  • 2 zucchini, halved lengthways, cut into 3cm pieces

  • 1 brown onion, cut into thin wedges

  • 125ml (1/2 cup) Massel Stock Chicken Style

  • Large pinch of saffron threads

  • 450g packet microwave basmati rice

  • 125g cherry tomatoes

  • 40g butter

  • 4 large sprigs fresh curry leaves

  • Lime wedges, to serve

3 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Place the chicken

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (4 chicken thigh fillets, trimmed, halved), curry paste (2 tbsp butter chicken curry paste) and oil (2 tbsp butter chicken curry paste) in a large bowl. Toss to coat. Add the zucchini (2 zucchini, halved lengthways, cut into 3cm pieces) and onion (1 brown onion, cut into thin wedges). Toss. Spread over a 3cm-deep, 25 x 30cm baking tray and roast for 15 minutes.


  • Step 2

    Meanwhile, heat the stock (125ml (1/2 cup) Massel Stock Chicken Style). Add the saffron (Large pinch of saffron threads) and set aside for 5 minutes to infuse. Squeeze the rice packet (450g packet microwave basmati rice) to loosen the grains.

  • Step 3

    Transfer the chicken mixture to a large bowl. Spread the rice over the tray. Pour over the saffron mixture. Stir to combine. Arrange the chicken mixture over the rice then add the tomatoes (125g cherry tomatoes). Bake for 10 minutes. When the tray bake is almost ready, melt the butter (40g butter) in a small frying pan over medium heat. Add the curry leaves (4 large sprigs fresh curry leaves) and cook for 1-2 minutes or until leaves are glossy and just crisp. Remove from heat and transfer the leaves to a plate. Pour melted butter over tray bake then top with curry leaves. Serve with lime wedges (Lime wedges, to serve).
Tell us what you think of this recipe!

Recipe Notes

The chicken and veg can be tossed in curry paste and oil up to 1 day ahead. Cover and store in the fridge until ready to cook.

Nutritional Information

Per serving

  • 538

  • 2252 kj

  • 24.8g

  • 8.6g

  • 4.7g

  • 33.2g

  • 42.6g

All quantities above are averages

Image by Guy Bailey

Source link

Sticky chilli jam prawns and crispy rice bowl

Bread-free bacon and egg sliders