Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 400grams canned diced tomatoes
- 1/2 cup salt-reduced chicken stock
- 1/3 cup tandoori paste
- 270milliliter coconut milk
- 1kilograms chicken thigh fillets, fat trimmed (each cut into 3 pieces)
- 1 brown onion, cut into thin wedges
- 1 cup Woolworths long-grain rice
- 1/2 lemon, juiced
- 60grams baby spinach leaves
- 1/4 cup dry roasted cashews, roughly chopped
Nutrition per serving
1830kJ / 437Cal
1830 Kilojoules or 437 Calories
21% of daily energy intake*
Protein
36.3grams
Fat
16.3grams
Carbs
32.7grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The best part about this tandoori chicken curry is that it can be whipped up in one tray. Serve it with naan for a dinner worthy of any table.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 4
Combine tomatoes, stock, paste and milk in a 25 x 31cm (5cm deep) baking tray. Stir in chicken and onion. Bake for 30 minutes or until chicken is cooked through.
Step 3 of 4
Remove tray from oven. Add lemon juice and three-quarters of the spinach. Season with pepper. Stir to combine. Bake for a further 5 minutes or until spinach has wilted.
Step 4 of 4
Scatter over cashews and remaining spinach. Serve with rice.
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