Chicken Curry Traybake

1. Use a knife to cut 2-3 slits into each chicken piece and place in a large bowl.
2. Add the rest of the ingredients listed into a food processor and blend until smooth. Pour this mixture onto the chicken and mix to ensure the chicken is thoroughly coated.
3. Cover and refrigerate for at least 2-3 hours, preferably overnight.
4. Remove the chicken from the fridge to allow to come to room temperature. Preheat the oven to 190°C/180°C fan/375°F/gas 5.
5. Place the chicken pieces side by side with the marinade in a roughly 9″ x 13″ oven proof dish. Cover the pan tightly with aluminum foil and place the baking dish on the center rack of the oven. Bake for 20 minutes, then remove the foil and turn over the chicken pieces. Cover with foil again and bake for an additional 15 minutes, or until the chicken is cooked through.
6. Remove the foil, set your grill on to high, and let the chicken cook for about 2-3 minutes. Then, turn the pieces over and grill again for 5-6 minutes, or until the chicken has a nice charred finish.
7. Serve with rice and / or Shemin’s Indian Breads.

Tips:

1. You can also use a whole chicken, cut up. Adjust the cooking time to 30 minutes, then turn, then another 30 minutes.
2. This is also a great marinade for any ingredients. Try out on vegetables, or different meats and just adjust the cooking time accordingly.
3. You can use any leftovers to make a naan pizza like this one.
4. You can also use 100g of Shemin’s Indian Curry Paste instead of Shemin’s Curry Powder.