The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Satay Chicken Curry Traybake with Brown Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy free-range British diced chicken breasts until golden, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled cucumber salad on the side adds freshness and tang.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 tbsp cornflour (use half)
- 100g rice (brown) (100% Brown Rice)
- 90g Tenderstem broccoli
- 1 midi cucumber
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g creamed coconut
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 80g sugar snap peas
- 25g honey
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 chilli (use half)
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 721
Protein: 54g
Carbs: 68g
Fat: 27g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g sugar snap peas (use half)
- 1 unwaxed lime (use half)
- 1 chilli (use a quarter)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 90g Tenderstem broccoli (use half)
- 25g honey (use half)
- 150g diced British Free Range chicken breast
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut (use half)
- 1 midi cucumber (use half)
- 1 tbsp cornflour (use a quarter)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 721
Protein: 54g
Carbs: 68g
Fat: 27g
Satay Chicken Curry Traybake with Brown Rice & Pickled Cucumber Salad
Say hello to your new favourite traybake. Grill juicy free-range British diced chicken breasts until golden, then coat in a velvety peanut satay sauce. Pair with wholegrain rice to soak up all the flavours. A pickled cucumber salad on the side adds freshness and tang.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium baking dish, a medium bowl, a sieve & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the pickled cucumber salad
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then slice into 1/2cm thick half-moons. Deseed and thinly slice the half chilli
- Add the cucumber and chilli (for those who'd like the heat) to the medium bowl with the juice from half the lime. Season with salt, then set aside to pickle
- Turn the grill to high (240C)
Time to grill &
- Place the chicken into the medium baking dish
- Drizzle with 1 tsp oil, sprinkle over the curry powder and season with salt. Toss to coat. Grill for 10 mins, until beginning to char
- Meanwhile, trim the broccoli and cut into thirds. After 10 mins, add the broccoli to the dish and grill for a further 5 mins
Prep the satay sauce & build the dish
- To the measuring jug, add the creamed coconut, 200ml boiling water (100ml for 1 person), the peanut butter, tamari, honey, ginger & garlic paste, the half pack of cornflour and the juice from the remaining lime. Mix well until smooth
- After 5 mins, add the satay sauce and sugar snaps to the baking dish and toss to combine, pull the chicken to the top, then return to the grill for another 5-6 mins, until the chicken is cooked through and the veg is soft and golden
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the rice between bowls, with the pickled cucumber salad alongside. Top with the satay chicken curry
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