Recipe Korma chicken tray bake : Delicious Food and Suitable for Eating with Family

Recipe Korma chicken tray bake : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Korma chicken tray bake have been designed to be as simple and easy as possible to put into practice with family. With 10m prep, 4 serving, level. Alergi: Contains gluten, peanuts, tree nuts, milk and fish..

Load up the tray and bung it in the oven, and 30 minutes later you'll have a delicious korma chicken tray bake that will have everyone licking their lips.

Ingredients:

14 Ingredients

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  4 Coles RSPCA Approved Australian Chicken Breast Fillets
  
  
  


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  2 tbsp korma curry paste
  
  
  


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  1 cup (200g) basmati rice
  
  
  


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  1 1/2 cups (375ml) chicken stock
  
  
  


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  1 stem curry leaves, leaves picked
  
  
  


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  1/2 cauliflower, cut into small florets
  
  
  


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  200g green beans, trimmed
  
  
  


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  1 red onion, thinly sliced
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  2 tsp caster sugar
  
  
  


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  2 tsp salt
  
  
  


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  Mint yoghurt
  
  
  


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  1/2 cup (140g) Greek-style yoghurt
  
  
  


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  1/4 cup finely chopped mint
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Combine the chicken and curry paste in a large bowl.
  
  
  


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  Step 2
  
  
  
  
  Spread rice evenly over the base of a large roasting pan. Pour over the stock. Top with curry leaves. Arrange chicken mixture and cauliflower in a single layer over the rice. Bake for 25 mins or until rice, chicken and cauliflower are golden.
  
  
  


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  Step 3
  
  
  
  
  Arrange beans around the chicken mixture in the pan. Bake for 5 mins or until the chicken is cooked through and the rice is almost tender. Carefully cover with foil. Set aside for 5 mins to stand.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place the onion, vinegar, sugar and salt in a small bowl and stir to combine. Set aside for 10 mins to soak. Drain well.
  
  
  


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  Step 5
  
  
  
  
  To make the mint yoghurt, place the yoghurt and mint in a separate small bowl. Stir until well combined. Season.
  
  
  


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  Step 6
  
  
  
  
  Drizzle the mint yoghurt over the chicken mixture in the pan. Sprinkle with the onion to serve.
  
  
  

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