Coconut and Cardamom Chicken Tray Bake

Coconut and Cardamom Chicken Tray Bake served in a baking dish topped with coriander
  • 4 servings
  • 50 minutes to prepare
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Ingredients

  • 1 stick lemongrass
  • 5cm ginger, peeled
  • 2tbsp rose petal masala
  • 1/4tsp chilli flakes
  • 15 cardamom pods
  • 1 can coconut milk
  • 8 chicken thighs
  • 2 red onions, quartered
  • 50g desiccated coconut
  • 10g coriander leaves
  • 4 lime wedges

Instructions

This chicken traybake is an absolutely delicious way to serve up a budget cut of chicken, with plenty of flavour. This recipe can be used as a marinade for meat and fish, perfect for BBQ season!

Method

  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
  2. Place the lemongrass, ginger, rose petal masala, chilli flakes and cardamom seeds into a food processor. Blitz to combine. Add the coconut milk and mix well.
  3. Place the chicken thighs and red onion wedges onto a large baking tray. Drizzle over the prepared mix and toss to combine.
  4. Scatter over the desiccated coconut and bake in a pre-heated oven for 30-40 minutes.
  5. Garnish with coriander leaves and lime wedges to serve.

Chefs Tip

This is delicious served with noodles for an easy Thai style dinner. This recipe can be used as a marinade for meat and fish, perfect for BBQ season!

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