Curry Chicken & Rice Tray Bake

Introduction

I have a bit of a love–hate relationship with my oven. I love that it’s essentially hands-off cooking — just pop something in, and the oven does all the work — but I hate how long it can take. That’s why I don’t usually turn to it on weeknights… until I attempted this curry chicken and rice tray bake!

I love the idea of adding everything into a baking dish, popping it in the oven, and then going off to enjoy my life while it cooks. No hovering over the stove, no juggling multiple pans: just one tray, one bake, and dinner is done.

The result? Tender, spiced chicken pieces nestled amidst rice, with little bursts of tomato and potato. It’s a complete meal that’s comforting, satisfying, and feels like the kind of meal that took way more effort than it actually did!

What is Curry Chicken & Rice Tray Bake?

I was inspired by my one pot rice cooker biryani. Think of this as a one-pan traybake version of a chicken curry and rice dinner, but without the separate cooking. Plus, the tray bake version actually looks more presentable!

The chicken, rice, vegetables, and curry spices cook together, so the rice absorbs all those rich, savory, slightly spicy flavors. Coconut milk adds creaminess without being heavy, while a little chicken stock adds instant flavour and ensures everything stays moist.

Key Ingredients

• Boneless chicken thighs: Juicy and forgiving, they stay tender even after baking.

• White long grain rice: Basmati or jasmine hom mali rice works the best for the timing and quantity stated here. Other types of rice may be used as well, however, the timings and liquid quantities will need to be adjusted to properly cook.

• Aromatics Paste: We use the aromatics trinity of onion, garlic and ginger. I use my homemade aromatics paste . Alternatively, blend or grate the aromatics.

• Curry powder, turmeric, chili powder: The flavour backbone of this dish. Curry powder is of course, the most important. The curry powder I use is Baba’s or House Brand. Turmeric adds an additional layer of earthy flavour and colour, chilli powder adds spice. You may omit the two if you don’t have them on hand.

• Tomatoes & potatoes: For bursts of freshness and hearty texture.

• Chicken stock: The key liquid used to cook the rice. I used my homemade chicken stock , store-bought works as well but make sure to adjust seasoning accordingly. You can also use water, although it will not be as flavourful.

• Coconut milk: Adds creaminess and subtle sweetness. Alternatively, use evaporated milk or heavy cream.

Key Steps to Making It

1. Marinate the Chicken

• Cut boneless chicken into 2-inch chunks. Do not cut them too small as they will shrink when cooked. We want visible chunks of chicken!

• In a baking tray, combine chicken thighs with onion paste, garlic paste, ginger paste, curry powder, turmeric, chili powder, salt, and pepper. Stir to coat evenly.

• You can bake immediately, or cover and refrigerate overnight for deeper flavour.

2. Prep the Rice & Veggies

• Rinse the basmati rice under cold water until the water runs clear.

• Dice tomatoes and potatoes. Cut the potatoes into small cubes – about 1 to 2 cm thickness, so that they will cook through in the oven.

• Add the rice, diced tomatoes, and diced potatoes into the baking tray with the chicken. Spread everything into an even layer.

• You can bake immediately, or cover and refrigerate overnight for deeper flavour.

3. Mix the Cooking Liquid

• In a measuring cup, stir together hot chicken stock and coconut milk until well combined.

NOTE: Using hot liquids for the traybake jumpstarts the cooking process and ensures even cooking for the rice. I give the chicken stock a quick blitz in the microwave to heat up – easy!

• Pour evenly over the rice and chicken mixture in the tray.

NOTE: I provide specific liquid amounts here, for the baking dish size that I have – which is a standard baking dish size. If you are using any other baking size dish, add liquid until it comes up to the first line of your fingertip. Having too much liquid is also better than having too little!

4. Bake Covered, Then Uncovered

• Preheat the oven to 180°C / 350°F.

• Cover the tray tightly with foil and bake for 35–40 minutes, until rice is almost cooked through.

• Remove foil and bake uncovered for 10–15 minutes, or until chicken is golden and the rice is tender.

5. Rest & Serve

• Let the tray bake stand for about 5 minutes before serving.

• Garnish with fresh cilantro, fried shallots and enjoy warm.

• Sprinkle with fresh cilantro for brightness, and fried shallots for crunch.

• Serve as-is for a one-dish dinner! or add a simple cucumber salad on the side for freshness.

• You can also serve with a simple cucumber salad for freshness, or a dollop of plain yogurt or raita works beautifully to balance the spices.