One Tray Curry
This deliciously simple curry features a homemade spice paste, which is used to marinate the chicken and flavour the curry. It’s simple and flavourful, making this the perfect weeknight meal...
This recipe is prepared with:
Ingredients
2 garlic cloves, sliced
10 g fresh ginger, sliced
10 g fresh coriander
1 red chilli, deseeded, sliced
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
1 Tbsp curry powder
4 Tbsp vegetable oil
4 Tbsp water
1 tsp fine sea salt
For the curry
6 chicken thighs, bone in, skin on
300 g water
400 ml coconut milk
300 g jasmine rice, well rinsed
350 g butternut squash, peeled, deseeded, cut into 2 cm cubes
200 g cherry tomatoes, halved
150 g red onions, halved
To serve
natural yoghurt, as needed
5 g fresh coriander, leaves only
2 limes, cut into wedges
Instructions
STEP 1/3
Making the curry paste
Preheat the oven to 200ºC.
Fit the Knife Blade.
Add garlic, ginger, fresh coriander, chilli, tomato paste, cumin, ground coriander, garam masala, turmeric, curry powder, oil, water and salt into the Appliance bowl.
Mix until well combined for 30 seconds on speed 1.
STEP 2/3
Making the curry
Transfer 2 Tbsp of the curry paste into a bowl.
Add chicken thighs.
Toss to coat and set aside.
Add the remaining curry paste into a large, high sided baking tray or casserole dish.
Add water and coconut milk.
Mix until combined with the curry paste.
Add rice.
Mix until combined.
Add butternut squash and tomatoes, ensuring they are evenly distributed.
STEP 3/3
Assemble the Express Serve attachment with the Slicing Disc.
Place the baking tray underneath the attachment.
Slice onions into the baking tray using the Pusher on speed 1.
Distribute onion slices evenly over the rice and vegetable mixture.
Top with the marinated chicken, skin side up.
Cover tightly with foil
Bake for 30 minutes at 200ºC.
Remove the foil and continue.
Bake for 30 minutes at 200ºC.
Remove from the oven and let rest for 5 minutes.
To serve
Top curry with yoghurt and coriander.
Serve with lime wedges.
One Tray Curry
This deliciously simple curry features a homemade spice paste, which is used to marinate the chicken and flavour the curry. It’s simple and flavourful, making this the perfect weeknight meal...
Ingredients
2 garlic cloves, sliced
10 g fresh ginger, sliced
10 g fresh coriander
1 red chilli, deseeded, sliced
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
1 Tbsp curry powder
4 Tbsp vegetable oil
4 Tbsp water
1 tsp fine sea salt
For the curry
6 chicken thighs, bone in, skin on
300 g water
400 ml coconut milk
300 g jasmine rice, well rinsed
350 g butternut squash, peeled, deseeded, cut into 2 cm cubes
200 g cherry tomatoes, halved
150 g red onions, halved
To serve
natural yoghurt, as needed
5 g fresh coriander, leaves only
2 limes, cut into wedges
Instructions
STEP 1/3
Making the curry paste
Preheat the oven to 200ºC.
Fit the Knife Blade.
Add garlic, ginger, fresh coriander, chilli, tomato paste, cumin, ground coriander, garam masala, turmeric, curry powder, oil, water and salt into the Appliance bowl.
Mix until well combined for 30 seconds on speed 1.
STEP 2/3
Making the curry
Transfer 2 Tbsp of the curry paste into a bowl.
Add chicken thighs.
Toss to coat and set aside.
Add the remaining curry paste into a large, high sided baking tray or casserole dish.
Add water and coconut milk.
Mix until combined with the curry paste.
Add rice.
Mix until combined.
Add butternut squash and tomatoes, ensuring they are evenly distributed.
STEP 3/3
Assemble the Express Serve attachment with the Slicing Disc.
Place the baking tray underneath the attachment.
Slice onions into the baking tray using the Pusher on speed 1.
Distribute onion slices evenly over the rice and vegetable mixture.
Top with the marinated chicken, skin side up.
Cover tightly with foil
Bake for 30 minutes at 200ºC.
Remove the foil and continue.
Bake for 30 minutes at 200ºC.
Remove from the oven and let rest for 5 minutes.
To serve
Top curry with yoghurt and coriander.
Serve with lime wedges.