Tikka Traybake by Jo Pratt
This recipe is medium on the spice front, as it uses Tikka Masala paste. You can increase or decrease the heat of the spice paste according to preference; there are numerous ones available. Korma is mild, Tikka’s a bit hotter, or something like a madras can be used for those wanting even more spice. If you’re cooking for a mixture of tastes, I suggest you make it mild in the first place and for anyone wanting more heat, they can scatter some fresh or dried chilli on their own serving. That way, it’s happy families all round!
Serves 4
(gluten-free/dairy-free)
Ingredients:
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2 large onions, peeled
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1 large aubergine
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2 sweet potatoes, peeled
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½ cauliflower
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approx. 450g skinless chicken thigh fillets, cut into chunks (see notes for alternatives)
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sunflower or vegetable oil
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flaked sea salt and freshly ground black pepper
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6 decent-sized ripe tomatoes, roughly chopped
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4 tbsp tikka curry paste (or curry paste of your choice)
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400ml tinned coconut milk
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small bunch of chopped coriander
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1 tsp nigella (onion) seeds
Method
Heat the oven to 220C/200C fan/gas 6.
Cut the onions, aubergine and sweet potatoes into approximately 3cm chunks. Break the cauliflower into similar-sized florets. Put in a single layer large roasting dish, or two smaller if necessary.
Add the chicken and enough oil to lightly coat everything. Season with salt and pepper, and roast for 40 minutes, turning a couple of times throughout.
Add the tomatoes and curry paste. Toss around and return to the oven for a further 20-30 minutes, again turning everything a couple of times for even cooking, until the veggies are tender and nicely golden.
Transfer the roasting tray to the hob and put over a medium-high heat. Pour in the coconut milk and stir until it comes to a simmer. Cook for 5 minutes, then season to taste.
Stir through most of the coriander and serve with scattered with nigella seeds and the remaining coriander.
Flexible:
Vegetarian /Vegan: Swap the chicken for 450g diced paneer cheese (vegetarian) or 2 x 400g tins of drained chickpeas (vegan). Rather than adding at the start of the recipe, add to the roasting tray at the same time you add curry paste and tomatoes.
Pescatarian: Swap the chicken for approx. 400g raw king prawns. Season with salt and add to the pan when you add the coconut milk, and simmer for 5 minutes, until they are cooked through (pink in colour).
