Quick Chicken Curry Traybake

When it comes to making a knockout curry, you can’t get much simpler than this – simply coat your meat and veg with any Shemin’s Curry Paste and coconut milk, then whack everything in the oven. You’re done!



  1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  2. Mix the coconut milk with any Shemin’s Curry Paste and to make a curry sauce. Put the sauce in a large tray or oven-proof dish.
  3. Tip the veg into the roasting tray or dish with the chicken, season with salt and pepper, then toss to coat.
  4. Cook in the oven for 1½ hours, or until golden and the chicken is cooked through. Stir a couple of times during cooking.
  5. Serve with the rice, Shemin’s Indian Breads and wedges of lime for squeezing over.

Tip 1: For a different flavour, you can also make this recipe with a can of chopped tomatoes instead of coconut milk. This works great with our Indian, Goan or Massaman pastes.

Tip 2: Make a vegetarian of vegan version by using meat substitutes or just use 1kg of mixed vegetables.

Pro Tip! Our Seafood Curry Paste is a perfect match with seafood, but is also amazing with this curry.

Serves 6

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