MASTERPLAN WEEK 1
Serves Serves 10
Handsfree Chicken Curry
I call this my 'handsfree' curry because unlike most curries, it's made as a traybake in the oven, so that I can get busy with jobs whilst it cooks! Baking it in the oven also makes it insanely easy to double up and add a batch to the freezer for next week.
40 minCook Time

Ingredients
- 4 tbsp olive oil
- 100g frozen onion
- 50g frozen ginger
- 1 kg chicken thigh fillets
- 100g mild korma curry paste
- 1 tin coconut milk
- 100g dried apricots
- 100ml chicken stock
- 500g frozen/fresh butternut squash chunks
- 30g fresh coriander
- basmati rice (90g uncooked per adult, 50g per child)
- 200g green veg
Instructions
- Preheat oven 200ºc
- Dig out two deep baking trays or casserole dishes
- Split oil, onion, ginger, chicken & curry paste between the two dishes and return to the oven. Set the timer for 15 mins
- Meanwhile, chop apricots & coriander
- After the timer goes off, add stock, coconut milk, apricots & squash. Stir up, return to the oven and set timer for 20 mins
- Cook rice according to packet instructions and plan how to cook green veg in time to serve
- Once timer goes off, check chicken is cooked, serve up half with chopped coriander, rice & green veg and reserve the other half to add to the freezer once it's cooled
- ENJOY!
7.8.1.2
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https://www.feedthebrood.com/project/handsfree-chicken-curry-2/