Curry Chicken Bake Recipe

Name: Curry Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.0 tbsp olive oil; 4 skinless chicken breasts , chopped into chunks; 4 skinless, boneless chicken thighs , chopped into chunks; 2 onions , sliced; 4.0 tbsp curry paste (we used korma and tikka masala); 300.0g cauliflower , chopped into small florets; 700.0ml chicken stock; 400.0g can chopped tomatoes; 400.0g can chickpeas , rinsed and drained; 200.0g natural yogurt; 300.0g spinach; 400.0g basmati rice , cooked following pack instructions; 5.0 tbsp flaked almonds

Servings: persons

1.0 tbsp olive oil
4 skinless chicken breasts , chopped into chunks
4 skinless, boneless chicken thighs , chopped into chunks
2 onions , sliced
4.0 tbsp curry paste (we used korma and tikka masala)
300.0g cauliflower , chopped into small florets
700.0ml chicken stock
400.0g can chopped tomatoes
400.0g can chickpeas , rinsed and drained
200.0g natural yogurt
300.0g spinach
400.0g basmati rice , cooked following pack instructions
5.0 tbsp flaked almonds

1
Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise.
2
Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for 30 mins until the cauliflower is nearly tender. There should be just enough liquid to cover everything so add a splash more water or stock if you need to. Remove from the heat and stir in the yogurt.
3
Assemble the bake in either 1 large or 2 smaller, deep ovenproof dishes. Start with a 1/3 of the spinach leaves, season, then top with a 1/3 of the curry. Finish with a 1/3 of the rice then repeat twice more. Scatter on the almonds and either cool completely to freeze, or heat oven to 220C/200C fan/gas 7 and cook for 20-25 mins until the topping has crisped up and the dish is piping hot through.

1400

kcal

Calories

Fat

128

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1.0 tbsp olive oil, 4 skinless chicken breasts , chopped into chunks, 4 skinless, boneless chicken thighs , chopped into chunks, 2 onions , sliced, and more.

Yes, Curry Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Chicken Bake

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