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Recipe Instructions

Preheat oven to 180°C. Heat a large flameproof roasting pan over medium heat.

Cook the chicken, in 3 batches, turning, for 5 mins or until browned. Transfer to a plate. Drain the fat from the pan, reserving 1 tsp.

Heat the reserved fat in the pan over medium heat. Add the onion to the pan and cook, stirring, for 5 mins or until onion is soft. Add the curry paste and cook, stirring, for 1 min or until aromatic. Add the tomato and coconut milk. Bring to the boil. Return chicken to the pan. Remove from heat.

Loosely cover the pan. Bake for 30 mins or until chicken is just cooked through. Add the snow peas, green beans and sugar snap peas to the pan. Bake, covered, for a further 2-3 mins or until the chicken is cooked through and vegetables are tender.

Sprinkle the chicken mixture with mint and coriander and serve with almond and lime wedges.

Recipe Ingredient

600g Australian Chicken Thigh Cutlets

500g Australian Chicken Drumsticks

2 brown onions, thickly sliced

100g curry paste

400g can diced tomatoes

400ml coconut milk

100g snow peas, trimmed

100g green beans, trimmed

100g sugar snap peas, trimmed

Mint sprigs, to serve

Coriander sprigs, to serve

40.00 ml flaked almonds, toasted

Lime wedges, to serve

Cook Time

55M

Prep Time

10M

Total Time

65M

Nutrition

111.28 calories

35.6 grams fat

18.3 grams saturated fat

15.2 grams carbohydrates

3.9 grams sugar

23.7 grams protein

104.8 milligrams cholesterol

521.8 milligrams sodium

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NutritionInformation

Keywords

Curry, brown, milk, lime, green, diced, cutlets, chicken, thigh, coconut, sugar, paste, coriander, mint, peas, chicken curry tray bake recipe, coles recipes, curry recipes, tray bake recipes, winter warmers, sov3

Description

In just over an hour, this delicious chicken curry tray bake will be on the table and youll be thanking us. Youre welcome.

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