Any leftovers will keep covered and chilled for up to 2 days.
Chicken breast recipes · Indian recipes
Fruity chicken curry traybake
Take a pack of chicken breasts and make our easy chicken curry in the oven – its creamy, fruity sauce is delicious with naan bread or rice.
Serves4
Hands-on10 min
Oven25 min
DifficultyEasy
Method
Heat the oven to 200°C/180°C fan/gas 6. Mix the curry paste with the mango chutney and yogurt in a bowl, then add the chicken breasts and toss to coat. Transfer the coated chicken to a plate.
Stir the chopped tomatoes, onion and sultanas into the remaining yogurt mixture, then spread it onto an oven tray. Top with the chicken pieces and bake for 20 minutes. Remove from the oven, stir the peas into the sauce, then return to the oven for 5 minutes until cooked through. Sprinkle over the almonds and coriander. Serve the curry on its own or with some steamed rice.
Nutrition
| Calories | 381kcals |
|---|---|
| Fat | 9.9g (1.5g saturated) |
| Protein | 45.1g |
| Carbohydrates | 25.2g (19.4g sugars) |
| Fibre | 5.4 g |
Quick wins, tips & make ahead
Rate & review
2 comments
If you loved this
See all →More chicken breast recipes
Keep browsing
This was so easy I didn’t think it would taste that good. But it was absolutely delicious! However I did have to sub the yoghurt with creme fraiche. Not sure if this made it more moreish but it was delicious. I added ample salt and pepper but no sugar. The sultanas made it sweet just through the cooking process. A really easy, quick and tasty recipe that I’d happily have instead of a butter chicken from the local curry shop!
Decided to try something different to my usual curry recipes, I wanted something that didn’t require lots of chopping & stirring & this fit the bill.
I swapped the peas for a tin of chick peas & I didn’t have curry paste so used 4 tsp garam masala & 1 tsp cumin, served with basmati rice & it was very yummy.