Chicken and Makhani Bean Tray Bake
15 mins Preparation time
45 mins until you're eating
Feeds 4
- 500 g boneless chicken thighs, cut in half
- 2 cloves garlic, crushed
- 1 tsp finely grated lemon zest
- 2 tbsp chopped coriander
- ½ tsp chilli flakes
- 1 large red onion, sliced
- 1 large red or yellow pepper, chopped
- 2 tbsp oil
- Salt and pepper to taste
- 400g can crushed and sieved tomatoes
- 420g can F. Whitlock & Sons Killer Beans Makhani Style Curry
- Handful fresh coriander leaves to garnish
- Combine the chicken, garlic, lemon zest, coriander and chilli flakes. If time allows, cover and refrigerate for 30 minutes.
- Preheat oven to 200C (fan assisted). Place the red onion and red or yellow pepper into the base of a large shallow oven dish. Top with the chicken. Drizzle over the oil and season with salt and pepper. Bake for 30 minutes.
- Remove dish from the oven and add the Killer Beans Makhani Style Curry and tomatoes. You may not need all of the tomatoes depending on the size of your oven dish – the chicken should be partially covered. Return to the oven for 15 minutes until the beans are hot and the chicken is cooked through.
- Garnish with coriander just before serving. Serve with steamed rice, poppadoms and lime wedges.
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