dinner:

one-tray chicken korma curry

There’s something really special about a one-tray meal.

It screams simple, quick, mid-week meal and that is exactly what this is. A dinner that you can spend 10 minutes prepping for and then pop into the oven to continue cooking while you are busy getting the family sorted or sitting down after a busy day at work.

 
 
 
 

I love a good curry, Thai, Indian, Malaysian, any curry, I’ll happily enjoy it. When the kids were much younger we didn't eat a lot of curries as the kids didn’t really love them and I’ve never been one to make an extra meal for the kids. However, if you’re also in this boat, let me assure you there is hope! About 12 months ago, I made a red curry for the first time in years and all the kids loved it. We now have this on permanent rotation, along with butter chicken and this one-tray chicken korma curry.

If you want to shorten this recipe even further, you could omit the browning of the chicken and onion, garlic, etc, and just throw everything into the oven. It will still be very tasty, but the depth of flavour, that the browning of these ingredients provide, won’t be there.

Any leftover curry paste can be stored in the fridge for up to a week or freezes well for up to 6 weeks.

Enjoy xx.

 
 
 

Korma Curry Paste

 

Ingredients:

Serves 4

  • 500g chicken thigh

  • 2 tbs natural yoghurt

  • 1 tbs curry paste (bought or homemade)

  • 1 onion, diced

  • 1 tbs grated ginger

  • 2 cloves garlic, crushed

  • 1/2 cup of Korma curry paste

  • 1/2 tsp ground cardamom

  • 2 tbs tomato paste

  • 400mL coconut milk

  • 1 bunch Dutch carrots

  • 1 medium head of broccoli, cut into florets

  • 1-2 cups chopped Silverbeet or spinach

  • Rice, to serve

Korma Paste:

  • 3 tbs cashew nuts

  • 1/2 tsp whole star anise

  • 2 1/2 tsp cumin seeds

  • 1 1/2 tbs coriander seeds

  • 1/2 tsp turmeric

  • 1 tsp garam masala

  • 1/2 tsp chilli powder

  • 2 tbs olive oil

  • 3 cloves garlic

  • 2 tbs grated ginger

  • 2 tbs tomato paste

  • 1 1/2 tbs dessicated coconut

  • 3 tbs fresh coriander

 

Method:

  1. To make the korma paste, put cashews and star anise into a small bowl and cover with boiling water. Set aside.

  2. Heat small frypan over medium heat. Add the cumin and coriander seeds and toast until fragrant. Transfer to a food processor.

  3. Add remaining ingredients, including soaked cashews and water and blitz until smooth. Scrape down the sides and add a touch more olive oil, if needed. Set aside.

  4. To make the chicken, put chicken, yoghurt and 1 tbs of curry paste into a bowl. Mix to combine. Set aside for at least 20 mins to marinate.

  5. Preheat the oven to 180C.

  6. Heat an oven-proof tray/pan over medium heat and add a drizzle of olive oil and chicken. Cook for 1-2 mins each side to brown. Remove from pan.

  7. Add a drizzle of olive oil and add onion, garlic and ginger and sauté for 3-4 minutes. Add curry paste, cardamom, tomato paste and coconut milk. Mix to combine and bring to a simmer.

  8. Add chicken back in and carrots and put tray into the oven and cook for 20 minutes.

  9. Chop broccoli and spinach. After 20 minutes, mix in the spinach and add the broccoli. Cook for a further 10 minutes.
    Remove from the oven, add coriander and serve with rice or naan bread.