Fruity chicken curry traybake
By:
Sophie Austen-Smith
Former deputy food editor, delicious.
- Published: 16 Feb 21
- Updated: 18 Mar 24
Take a pack of chicken breasts and make our easy chicken curry in the oven – its creamy, fruity sauce is delicious with naan or rice.
Or, for an easy chicken curry recipe that’s bursting with spices and healthy to boot, try this healthier chicken korma.
-
Serves 4
-
Hands-on time 10 min, oven time 25 min
Ingredients
- 3 tbsp curry paste
- 1 tbsp mango chutney
- 100g natural yogurt
- 4 free-range skinless chicken breasts
- A 400g tin chopped tomatoes
- 1 onion, sliced
- 3 tbsp sultanas
- 200g thawed frozen peas
- 2 tbsp toasted flaked almonds
- A handful of fresh coriander
- Steamed rice, to serve
Method
- Heat the oven to 200°C/180°C fan/gas 6. Mix the curry paste with the mango chutney and yogurt in a bowl, then add the chicken breasts and toss to coat. Transfer the coated chicken to a plate.
- Stir the chopped tomatoes, onion and sultanas into the remaining yogurt mixture, then spread it onto an oven tray. Top with the chicken pieces and bake for 20 minutes. Remove from the oven, stir the peas into the sauce, then return to the oven for 5 minutes until cooked through. Sprinkle over the almonds and coriander. Serve the curry on its own or with some steamed rice.
- Recipe from February 2021 Issue
Nutrition
- Calories
- 381kcals
- Fat
- 9.9g (1.5g saturated)
- Protein
- 45.1g
- Carbohydrates
- 25.2g (19.4g sugars)
- Fibre
- 5.4 g
- Salt
- 0.8g
delicious. tips
Any leftovers will keep covered and chilled for up to 2 days.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Chicken traybake recipes
When you're looking for a stress-free dinner that...
Chicken curry recipes
Our chicken curry recipes feature dishes from all...
Quick midweek meals
In need of some midweek meal inspiration? Try...
Healthy chicken recipes
Rustle up a good-for-you dish that's jam-packed full...
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
Decided to try something different to my usual curry recipes, I wanted something that didn’t require lots of chopping & stirring & this fit the bill.
I swapped the peas for a tin of chick peas & I didn’t have curry paste so used 4 tsp garam masala & 1 tsp cumin, served with basmati rice & it was very yummy.
This was so easy I didn’t think it would taste that good. But it was absolutely delicious! However I did have to sub the yoghurt with creme fraiche. Not sure if this made it more moreish but it was delicious. I added ample salt and pepper but no sugar. The sultanas made it sweet just through the cooking process. A really easy, quick and tasty recipe that I’d happily have instead of a butter chicken from the local curry shop!