One Tray Chicken And Potato Curry
 | Cooking Time 30-40 minutes |
 | Serves 4-6 |
INGREDIENTS
- 8 chicken pieces, skin on
- 195g jar Ayam Thai Red Curry Paste
- 2 Tbsp canola oil or vegetable oil
- 1 punnet cherry tomatoes, halved
- 4 medium white potatoes, skin on
- 400ml coconut milk
- 400g chopped tinned tomato
- 6 spring onion, finely sliced
- Use small measures of the items below to balance your sauce after cooking. Start with one teaspoon and go up from there as required. Consider this non-essential but a great addition if you have the ingredients to hand.
- Fish sauce
- Brown sugar
- Lime juice
- Steamed rice
- Steamed greens
To season
To serve
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Perfect for a mid-week dinner, this recipe for One Tray Chicken and Potato Curry is adaptable to a range of ingredients and you can try it with various curry pastes too!
- Preheat oven to 200°C fan forced
- Lay out chicken pieces across a large oven tray with with deep sides
- Brush 2 teaspoons of red curry paste across the top of each piece of chicken then drizzle with a little canola oil
- Slice each potato into 6-8 even pieces and scatter around the chicken along with the cherry tomatoes and spring onion.
- Mix remaining paste in a bowl with tomato and coconut milk.
- Spoon the curry sauce around the chicken and across the potatoes and tomatoes, making sure to leave the chicken skin clear of sauce.
- Cook uncovered for 25-30 mins, until the chicken skin has browned and the potatoes are fork tender.
- Adjust the balance of the curry sauce with small measures of fish sauce (salty), lime juice (sour) and brown sugar (sweet) as required.
- Serve with steamed rice and greens or give the rice a miss and just serve the greens.
TIP: Serve with rice and steamed or microwaved greens
About This Recipe
This one ticks all the boxes. One pot wonder (tick) Full of flavour (tick) Well balanced meal (tick) Features local potatoes (tick) Better the next day (tick). Tick your taste bud boxes with this easy one-tray curry that goes from the kitchen bench to the table in 30 minutes.
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