Chicken Curry Tray Bake

Just when you thought I didn't have any more tray bake recipes up my sleeves here is another absolute corker! The tantalising mix of curry paste and mango chutney really bring this dish alive. You can use any curry paste you like - you can even go rogue and use Thai or Chinese curry pastes if that's what you fancy.

As always, a tray bake can be tweaked to suit your taste so swap the chicken for salmon or paneer cheese if you like. This dish is great on its own but you can make more of a meal of it with some steamed rice and naan breads to soak up that delicious sauce. 

Chicken Curry Tray Bake

Serves 4

3 tbsp curry paste

1 tbsp mango chutney

100g natural yoghurt

4 chicken breasts

400g tin chopped tomatoes

1 onion, sliced

3 tbsp sultanas

200g frozen peas, thawed

2 tbsp toasted flaked almonds

Mix the curry paste with the mango chutney and yoghurt in a large bowl. Add the chicken breasts and toss to coat. Leave to marinate for at least 30 minutes up to overnight.

Preheat the oven to 200C/180C fan/Gas 6. Transfer the chicken breasts to a roasting tin. Stir the tomatoes, onion and sultanas into the remaining yoghurt mixture. Transfer the sauce into the roasting tin and arrange so the chicken is sitting on top. Bake for 20 minutes in the preheated oven.

Remove the tray from the oven, stir the peas into the sauce then return to the oven for 5 minutes. Sprinkle over the toasted almonds and then serve on its own, with steamed rice or naan breads.