The Chef

Restaurants

Meals

Drinks

Restaurants›Island Foods Express›Boneless Curry Chicken Tray Recipe

Boneless Curry Chicken Tray Recipe

Name: Island Foods Express Boneless Curry Chicken Tray Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless skinless chicken thighs; 0.5 cups plain yogurt (whole or Greek); 2 tbs lemon juice; 1 tbs ginger paste; 1 tbs garlic paste; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp kashmiri or sweet paprika; 0.5 tsp garam masala; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs vegetable oil; 1 large yellow onion; 2 medium bell peppers (mixed colors); 2 medium tomatoes; 2 tbs olive oil; 2 tbs tomato paste; 0.75 cups coconut milk (or heavy cream); 0.5 cups chicken broth; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red chili flakes; 0.25 cups fresh cilantro (for garnish); 4 to taste lime wedges (to serve); 1 cups basmati rice (uncooked)

Inspired by Island Foods Express

Time1h 15m

Serves4

Make Boneless Curry Chicken Tray Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

1 1/2 lbs boneless skinless chicken thighs

1/2 cups plain yogurt (whole or Greek)

2 tbs ReaLemon lemon juice

1 tbs ginger paste

1 tbs garlic paste

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp kashmiri or sweet paprika

1/2 tsp Garam masala

1 tsp kosher salt

1/2 tsp black pepper

1 tbs Tuscany sunflower oil

Tray Vegetables & Sauce

1 large yellow onion

2 medium Bell peppers (mixed colors)

2 medium tomatoes

2 tbs olive oil

2 tbs tomato paste

3/4 cups coconut milk (or heavy cream)

1/2 cups Chicken broth

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Red chili flakes

1/4 cups Fresh cilantro (for garnish)

4 to taste lime wedges (to serve)

Optional: Rice or Naan to Serve

1 cups basmati rice (uncooked)

1 1/2 cups water (for rice)

1/4 tsp salt (for rice)

Method

Marinade

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch bite-sized pieces. In a large bowl combine yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, coriander, paprika, garam masala, kosher salt, black pepper, and 1 tablespoon vegetable oil. Whisk until smooth. Add chicken to the bowl and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (overnight is fine).

Tray Vegetables & Sauce

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Thinly slice the onion and cut bell peppers into 1-inch strips. Roughly chop the tomatoes (or pulse briefly in a food processor for a smoother sauce).

Sear vegetables and build sauce

In a large ovenproof skillet or roasting tray, heat 2 tablespoons olive oil over medium-high heat on the stovetop. Add sliced onion and cook 4–5 minutes until beginning to soften and golden at the edges. Add bell peppers and cook 3 minutes more. Push vegetables to the sides of the pan. Add tomato paste to the center and toast 30 seconds, then stir into the vegetables. Add chopped tomatoes, 1/2 cup chicken broth, coconut milk, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp garam masala, 1 tsp salt, 1/2 tsp black pepper and red chili flakes. Bring to a gentle simmer and cook 3–4 minutes to combine flavors; sauce should be slightly thick but loose enough to coat chicken.

Assemble on tray

Reduce oven temperature to 400°F (200°C). Spread the vegetable-sauce mixture evenly in the bottom of the roasting tray or leave it in the ovenproof skillet. Remove chicken from marinade, letting excess drip off, and arrange pieces in a single layer on top of the sauce and vegetables. Spoon any leftover marinade over the chicken. Drizzle a little oil over the top if desired and sprinkle a touch more salt and pepper.

Roast until cooked

Place tray in the preheated 400°F oven and roast 18–22 minutes, until chicken reaches an internal temperature of 165°F (74°C) and edges are caramelized. For a slightly charred finish, broil on high for 1–2 minutes at the end—watch carefully to avoid burning.

Finish and garnish

Remove tray from oven and let rest 5 minutes. Stir gently to coat chicken in the sauce. Sprinkle chopped fresh cilantro over the dish and serve with lime wedges on the side.

Optional: Rice

Cook basmati rice

Rinse rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes before fluffing with a fork. Serve alongside the curry chicken tray.