In this no-fuss family-friendly traybake, the chicken is cooked on top of the sweet potato, which gives it a nice crispy skin while the potatoes take on all that lovely chickeny flavour. Recipe adapted from Pub Kitchen by Tom Kerridge.
Prep
10 min
Cook
42 min
Serves
4
Difficulty
Easy
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Ingredients
coconut milk 400 ml
chicken stock cube 1
curry powder 2 tsp
ginger 10 g (grated)
garlic cloves 2 (grated)
sweet potato 500 g (chopped)
bone in chicken thighs 800 g
green beans 200 g
basmati rice 240 g
Method
Preheat the oven & prep the ingredients
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Peel the sweet potato and chop into bite-sized chunks. Peel and finely grate the ginger and garlic.
Cook the traybake
Make up the chicken stock cube with 50ml boiling water per person (if you're cooking for 4 people you will need 200ml stock).
Pour the coconut milk into a roasting tray, around 30 x 23cm and 6–7cm deep. Add the chicken stock, curry powder, ginger and garlic. Season well with salt and pepper and mix everything together well, using a whisk.
Add the sweet potato to the sauce. Season both sides of the chicken thighs with salt and pepper and lay these, skin side up, on top of the sweet potato. Try to leave the chicken skin exposed, so that it has a chance to crisp up well.
Place on a high shelf in the oven to cook for 30 minutes.
Cook the rice
While the traybake is in the oven, cook the basmati rice according to the packet instructions.
Add the green beans to the traybake & Plate Up
After the traybake has been in the oven for 30 minutes, remove the tray and add the green beans. Push them down into the sauce to ensure they will cook evenly. Return the tray to the oven for 10–12 minutes or until the green beans are tender.
Plate up in warm bowls and add a big ladleful of the currysauce with the rice.
