Coconut and Garam Masala Chicken Tray Bake with Roasted Broccoli and Kale
By OcadoLife
Published on 20 April 2022
Perfect for families, or if you’re hosting. The
garam masala takes this to the next level.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 2 tsp of garam masala, (For the sauce)
- 400 ml of coconut milk, (for the sauce)
- 400 g of chopped tomatoes, (for the sauce)
- 1 pack of rice, (To serve)
- 8 free-range chicken thighs
- 1 red onion, (Finely Sliced)
- 200 g of tenderstem broccoli
- 100 g of kale
- 1 red chilli, (finely sliced optional)
- 15 g of coriander, (leaves picked)
- 1 lime, (sliced into wedges)
- 3 tbsp of tikka masala curry paste, (for the sauce)
- 2 tbsp of lime pickle, (for the sauce)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. In a mixing bowl, add the curry paste, lime pickle and garam masala. Mix together, then slowly whisk in the coconut milk followed by the chopped tomatoes. Season with salt and pepper, then pour into a large deep roasting tray.Step 2
Sit the chicken thighs and onion on top of the sauce and roast for 45 mins. Remove the tray from the oven and scatter in the tenderstem. Return to the oven for 10 mins. Remove from the oven once more and scatter the kale around the chicken. Return to the oven for a final 5 mins. Serve the chicken with sliced chilli, coriander, lime and steamed rice if using.