One Pan Chicken Curry Traybake – Slimming World Recipe
Home » COOK » Recipes »I’ve taken the plunge (again) at following the Slimming World [Extra Easy] plan. It’s a diet plan that I know very well, and one that I hope will help my weight issues – I’m going to go into all of that in another post. In this post, however, I just want to concentrate on the chicken curry traybake recipe, which is from the Slimming World magazine. I have to ease myself back into cooking for my family as a whole, rather than us all having different meals at different times which we have been doing for so, so long. I thought a traybake recipe would be the way to go!
Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.
Curry is one of those family meals that we all enjoy, and this one is very simple to make. It can also be prepped in advance, and stored in the freezer, and the recipe was from a series of batch cooking recipes in the magazine – several of which I’d like to try out.
Since the recipe calls for chillies and curry powder, adjust this to your chilli tolerance levels. We actually used madras curry powder instead of a mild one, put in a few extra chillies, and extra cumin. If you can’t find roasted red peppers in brine in your supermarket, you could just chop fresh peppers instead and add them to the tray bake. Or, if you have the time, char whole peppers under the grill, place into a plastic food bag for a few minutes and peel the skin off.
We served the chicken curry with boiled rice – although you could try out my lemon turmeric rice (remember to count the Syns if you’re on Slimming World for the drizzle of olive oil in that recipe) as a tasty alternative to plain rice. The curry was full of flavour – especially the vegetables, which got most of the marinade. I think if I were to make this again, I would make a bit extra marinade and marinate the chicken for a few hours in advance to work all the flavour into the meat. You could also make a vegetarian alternative using extra, and different vegetables – aubergines, mushroom, and squash would work well.
One Pan Chicken Curry Traybake
Ingredients
- 230 g jar of roasted red peppers in brine drained and chopped but reserve 2 tbsp of the brine
- 2 onions red, white or a mix, cut into bite-size pieces
- 1-2 chillies deseeded and chopped
- 300 g cauliflower florets
- 2 courgettes sliced
- 200 g green beans halved
- 4 skinless and boneless chicken breasts, each slashed diagonally with a knife
- Low calorie cooking spray
- For the marinade:
- 3 tbsps tomato puree
- 2 tbsps medium curry powder
- 2 tsps cumin seeds
- juice of 1 lemon
Instructions
- Preheat oven to 200C/180C fan/Gas 6.
- In a jug, whisk together the 2 tbsp red pepper brine with the marinade ingredients.
- Put the red peppers, onions, chilli, cauliflower, courgettes and green beans into a large bowl. Pour over the marinade and mix everything together to coat.
- Place the vegetables into a roasting tray, and nestle in the chicken breasts. Turn the chicken to coat in the marinade.
- Spray with the low-calorie cooking spray and bake for 25-30 minutes, until the juices of the chicken run clear. Stir the vegetables half way through.
Notes
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
JuggleMum, Nadine Hill
November 23, 2016 @ 2:23 pm
I was attracted to this post on your site as this is exactly what I plan to make for dinner tonight!! Thanks for the recipe and I am following Slimming World too so I’m glad that this recipe works for that. Thanks Michelle.
Erica Price
November 23, 2016 @ 1:14 pm
Was intrigued by this as I usually think of a tray bake as sweet. Sounds really tasty with those spices.