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Chicken Tikka Traybake with Spiced Coriander Rice & Green Beans
Our juicy British chicken thighs stay gorgeously succulent when oven baked, and stand up to the warm, complex spices of tikka masala paste. We pair them with fragrant curried rice, brightened with fresh coriander.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 200g baby tomatoes
- 25g honey
- 80g creamed coconut
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 160g baby spinach
- 1 handful of fresh coriander
- 160g green beans
- 1 onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g British Free Range chicken thighs
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 709
Protein: 41g
Carbs: 61g
Fat: 34g
Chicken Tikka Traybake with Spiced Coriander Rice & Green Beans
Our juicy British chicken thighs stay gorgeously succulent when oven baked, and stand up to the warm, complex spices of tikka masala paste. We pair them with fragrant curried rice, brightened with fresh coriander.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to the boil
- Boil a half-full kettle
- Pull out a large baking dish, a large bowl, a measuring jug & a sieve
Cook the rice & marinate the chicken
- Add the rice and half the curry powder to the saucepan and simmer for 25-30 mins, until cooked, then drain and return to the pan
- In the large bowl, combine the garlic & ginger paste, half the tikka paste, the remaining curry powder, 1 tsp oil and a pinch of salt and pepper. Add the chicken thighs to the bowl and turn to coat
Do the prep
- Halve and cut the onion into 1cm wedges. Trim and halve the green beans
- In the measuring jug, combine the stock powder, creamed coconut, honey, remaining tikka paste and 200ml boiling water
Build the traybake
- Add the onion, green beans and whole tomatoes to the large baking dish, drizzle with 1 tsp oil and a pinch of salt and pepper. Lay the chicken thighs flat onto the veg. Bake for 21 mins
- Add the sauce to the baking dish, stir to combine, then pull the chicken to the top of the veg. Bake for a further 6-8 mins, until the chicken is cooked through and the sauce thickens
Last bits
- Roughly chop the coriander. Rinse the spinach
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Remove the chicken from the dish and set aside, then stir through the spinach and return the dish to the oven for 1 min, until wilted
- Thinly slice the chicken against the grain
Plate up
- Stir half the coriander through the rice
- Serve the roast veg and sauce into bowls, with the spiced coriander rice alongside. Top with the sliced tikka chicken. Sprinkle over the remaining coriander to finish
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