Korma chicken tray bake recipe

Korma chicken tray bake recipe


Load up the tray and bung it in the oven, and 30 minutes later youll have a delicious korma chicken tray bake that will have everyone licking their lips.

The ingredient of Korma chicken tray bake recipe

  1. 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  2. 2 tbs korma curry paste
  3. 1 cup (200g) basmati rice
  4. 1 1/2 cups (375ml) chicken stock
  5. 1 stem curry leaves, leaves picked
  6. 1/2 cauliflower, cut into small florets
  7. 200g green beans, trimmed
  8. 1 red onion, thinly sliced
  9. 2 tbs red wine vinegar
  10. 2 tsp caster sugar
  11. 2 tsp salt
  12. Mint yoghurt
  13. 1/2 cup (140g) Greek-style yoghurt
  14. 1/4 cup finely chopped mint

The instruction how to make Korma chicken tray bake recipe

  1. Preheat oven to 180u00b0C. Combine the chicken and curry paste in a large bowl.
  2. Spread rice evenly over the base of a large roasting pan. Pour over the stock. Top with curry leaves. Arrange chicken mixture and cauliflower in a single layer over the rice. Bake for 25 mins or until rice, chicken and cauliflower are golden.
  3. Arrange beans around the chicken mixture in the pan. Bake for 5 mins or until the chicken is cooked through and the rice is almost tender. Carefully cover with foil. Set aside for 5 mins to stand.
  4. Meanwhile, place the onion, vinegar, sugar and salt in a small bowl and stir to combine. Set aside for 10 mins to soak. Drain well.
  5. To make the mint yoghurt, place the yoghurt and mint in a separate small bowl. Stir until well combined. Season.
  6. Drizzle the mint yoghurt over the chicken mixture in the pan. Sprinkle with the onion to serve.

Nutritions of Korma chicken tray bake recipe

calories: 457.924 calories
calories: 9 grams fat
calories: 4 grams saturated fat
calories: 29 grams carbohydrates
calories: 9 grams sugar
calories: 62 grams protein
calories: 1063 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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