karan gokanis chicken curry traybake

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Karan Gokanis chicken curry traybake

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Spiced chicken and tender vegetables combine in this traybake by Karan Gokani, co-founder of Sri Lankan restaurant Hoppers in London. “We came up with this dish when faced with the need to cook a quick, yet healthy, staff meal on a busy Saturday evening,” says Karan. “It’s an easy, well-balanced one-tray supper but equally impressive when served with some sides as an alternative Sunday roast.”

Ingredients

1.2-1.5kg chicken, spatchcocked

For the marinade

1½ tbsp roasted Sri Lankan curry powder

½ tsp ground turmeric

½ tsp chilli powder

10-12 curry leaves, finely chopped

1 large garlic clove, finely chopped

2cm piece ginger, finely chopped

1 tsp salt

2 tbsp coconut oil, melted

For the vegetables

2 red onions, roughly chopped

3 large carrots, peeled and cut into 2.5cm rounds

6 garlic cloves, peeled but left whole

5cm piece ginger, skin on and cut into 1cm slices

2 lemongrass sticks, bashed

10cm piece pandan leaf (optional)

1 cinnamon stick

1 tsp salt

½ tsp freshly ground black pepper

1 tbsp vegetable oil

45g unsalted butter, melted

200ml chicken stock

150ml coconut milk

Directions

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Ingredients

Karan Gokanis chicken curry traybake

Ingredients

Directions

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