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Quick Chicken Curry Traybake

When it comes to making a knockout curry, you can’t get much simpler than this – simply coat your meat and veg with any Shemin’s Curry Paste and coconut milk, then whack everything in the oven. You’re done!

Serves

6

The star of the show

Gluten free Dairy free
Shemin's Medium Indian Curry Paste
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Shemin's Medium Indian Curry Paste

A beautifully balanced curry paste with warming spice and real depth of flavour. Aromatic and rounded, it develops richness as it cooks without overpowering the dish. Ideal for classic homemade curries with a satisfying level of warmth.
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Medium Medium
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Gluten free Dairy free
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(66)
spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

How to make Quick Chicken Curry Traybake

  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  2. Mix the coconut milk with any Shemin’s Curry Paste and to make a curry sauce. Put the sauce in a large tray or oven-proof dish.
  3. Tip the veg into the roasting tray or dish with the chicken, season with salt and pepper, then toss to coat.
  4. Cook in the oven for 1½ hours, or until golden and the chicken is cooked through. Stir a couple of times during cooking.
  5. Serve with the rice, Shemin’s Indian Breads and wedges of lime for squeezing over.

Tips

Tip 1: For a different flavour, you can also make this recipe with a can of chopped tomatoes instead of coconut milk. This works great with our Indian, Goan or Massaman pastes.

Tip 2: Make a vegetarian of vegan version by using meat substitutes or just use 1kg of mixed vegetables.

Pro Tip! Our Seafood Curry Paste is a perfect match with seafood, but is also amazing with this curry.

Pair it with

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Always great curry paste

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