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Mary Berry’s Fragrant Chicken Traybake

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Mary Berry’s Fragrant Chicken Traybake

<a href="https://thehappyfoodie.co.uk/chefs/mary-berry/">Mary Berry</a>
by Mary Berry from Mary 90: My Very Best Recipes
Your new go-to traybake from Mary Berry is packed with roasted vegetables and chicken in a fragrant coconut Thai-inspired sauce. Find all of the recipes from Mary 90 on BBC2 in our recipe round-up.

Tray Bake
Serves 4-6
Easy
cornerstone-card image for Tray Bake

Discover more delicious Tray Bake recipes

Easy oven recipes cooked in a single tray

From the book

Mary 90: My Very Best Recipes

Mary Berry

Mary 90

Mary 90: My Very Best Recipes

Dig in to Mary Berry's best ever recipes and new dishes

A touching cookbook showcasing Mary's culinary career

Find everything from party-worthy dishes to easy dinners to fan-favourite bakes

Buy From

Amazon
Waterstones
WHSmith
Bookshop.org

Introduction from Mary Berry

An all-in-one dish, this delicious aromatic chicken recipe is vibrant and full of flavour. Serve with rice or a dressed salad.

Ingredients

1 large aubergine, sliced into half moons
2 peppers, deseeded and sliced into large pieces
1 large onion, sliced
3 tbsp sunflower oil
3 dried lime leaves
1 large stick of lemongrass, bashed
3 large chicken breast fillets, each sliced in half
2 tbsp sweet chilli sauce
150g (5oz) baby spinach leaves
Small bunch of Thai basil, chopped
For the fragrant sauce:
1 x 400ml can coconut milk
2 tbsp Thai red curry paste
2 garlic cloves, crushed
2 tsp freshly grated ginger
juice of 1 lime
2 tsp fish sauce
2 tbsp sweet chilli sauce

Method

1

Preheat the oven to 220°C/200°C Fan/Gas 7.

2

To make the sauce, mix all the ingredients together in a bowl.

3

Scatter the aubergine, peppers and onion into a large shallow roasting tin. Drizzle with 2 tablespoons of the oil and toss everything together. Pour over half of the sauce. Add the lime leaves and lemongrass to the tin and roast in the preheated oven for 15 minutes.

4

Toss the chicken in the remaining oil and the sweet chilli sauce, and season well. Place a large frying pan over a high heat until very hot. Add the chicken and brown very quickly until sealed and golden, stirring constantly.

5

Remove the roasting tin from the oven and pour over the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes, or until cooked through.

6

Transfer the chicken onto a plate. Stir the spinach and Thai basil into the sauce and vegetables in the tin and gently warm over the hob until the spinach has wilted.

7

Serve the chicken traybake with rice.

Mary's tips

Best made and served. Not suitable for freezing.

Reviews

4.7 out of 5 stars

32 Ratings

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36 Comments

    default user avatar Sue Duffield

    Now a regular favourite. It’s so tasty and so easy. Even my aubergine eating husband loves it. You can play around with the veg and it still works. I cheat and use minced garlic and ginger from a jar.

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    default user avatar Arlene McGowan

    It is so quick and easy to make. I substituted aubergine with courgette as my family not keen on aubergine. This is my current go to for dinner party as looks and tastes delicious

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    default user avatar Jayne

    This recipe is absolutely delicious, however you have to be careful when browning the chicken on a high heat as instructed, the chilli sauce burns easily, on a plus side, although the finished dish is not recommended for freezing, I halve the finished sauce for 2/3 before cooking and it freezes really well, to use at a later date for halving the preparation time

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    default user avatar Paul Haigh

    Made this twice very tasty.Served it with pasta& pesto .Scrumptious!

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    default user avatar RJM

    The sauce was too runny! Not thick like it looked on the programme. Woulc be helpful to know which brand of coconut milk Mary used.

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    default user avatar Patsy

    Great recipe and wonderful flavours. Why can’t it be frozen?

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    default user avatar The Happy Foodie Team

    Hi Patsy,

    Thanks for your comment. The flavours and textures from this dish would likely degrade after freezing and thawing, so it is best to serve this dish fresh to maintain the best quality.

    The Happy Foodie Team.

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    default user avatar Motts

    Excellent and new to Thai Basil … incredible flavour

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    default user avatar Two foodies in Crete

    Loved it! Fragrantly delicious, 5/5 thanks Mary

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    default user avatar John G

    Very tasty and£ easy to make. A real family pleaser

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    default user avatar June metcalf

    Easy to follow and very tasty. Loved it so much Im cooking it again 5 days later.

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    default user avatar Y Williamson

    Tried this with my husband and teenage son. We loved it. The sauce was delicious and the sweet chilli coating made the chicken so tasty. Only fault I would use less onions.😊

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    default user avatar Jane Luke

    Delicious, will definitely be making this again soon.

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    default user avatar Tremearne

    Absolutely love this recipe. So easy to put together and so tasty to eat. I’ve tried it with green Thai paste as well and it’s equally delicious.

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    default user avatar Paul Haigh

    Lovely will make again.

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    default user avatar Vicky

    Great flavours but found the sauce too runny

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    default user avatar Seema

    Absolutely delicious! Any ideas for making it vegetarian since my daughter doesn’t eat fish or meat?

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    default user avatar The Happy Foodie Team

    Hi Seema,

    Thanks for your comment! You could replace the chicken with a can of chickpeas (adding it straight into step 5), and replace the fish sauce with soy sauce or tamari.

    The Happy Foodie Team.

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    default user avatar Cher Ledbury

    Absolutely LOVED IT

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    default user avatar Linda Hashem

    I made this first time my husband and I loved it will definitely make again

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    default user avatar June

    Followed recipe not enough flavor for us

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    default user avatar ADM

    Quick and simple- absolutely gorgeous!
    My friend is pescatarian so would love tips on the best fish to use instead of chicken

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    default user avatar The Happy Foodie Team

    Hi ADM,

    Thanks for your comment. The chicken could be substituted for a white fish, like cod. Or salmon fillets could also work really well!

    The Happy Foodie Team.

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    default user avatar Caroline

    Looked, smelt and tasted delicious – a real winner

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    default user avatar Carol

    Why is this recipe not suitable for freezing?

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    default user avatar The Happy Foodie Team

    Hi Carol,

    Thanks for your comment. The flavours and textures from this dish would likely degrade after freezing and thawing, with the vegetables becoming mushy or watery and the coconut sauce separating. It is best to serve this dish fresh to maintain the best quality.

    The Happy Foodie Team.

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    default user avatar Linda Crawford

    This dish was delicious. A little too spicy for us. When we make it again which we will, we shall put in only 1 tablespoon of red Thai curry paste. Lovely flavours

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    default user avatar Carol

    Was delicious will be making it a regular mid week meal for the family

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    default user avatar Eileen Heath

    Absolutely delicious and full of flavour. I will definitely be making it again.

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    default user avatar Eileen heath

    It was delicious full of flavour. I will definitely make it regularly.

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    default user avatar Paul Haigh

    Made this dish for our friends and it went down a treat.Lovely flavours & filling.Will make again.

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    default user avatar Beth

    Made this today for friends. We all loved it. Simple and quick to make and was able to source lemon grass, Thai basil and ,lime leaves from Waitrose.
    I noted recipe states not suitable for freezing but I’ve done so. I’ll report back!

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    default user avatar Kay

    Lovely recipe with a very good taste of thailand.
    One should be careful with the amount of curry paste, as to know the strength of heat. They are all different in taste… as for the sweet chili sauces.
    We put some roasted and crushed peanuts on top for some extra crunch.
    Thank you very much and greetings from switzerland

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    default user avatar Graham

    A perfect tea for a Saturday. Easy to prepare, full of flavour and perfectly roasted veg.

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    default user avatar Daintydoris

    Really tasty outcome. We had to tweak the recipe slightly as stirring the sauce ingredients together in a bowl wasn’t viable given the thick texture of the coconut milk and red paste so we cooked this down on a slow simmer in a saucpan for a few minutes.
    We also doubled the sauce ingredients for 4 people and upscaled the chicken to one/one and a half chicken breasts each. It turned out well. The brand of paste you use will decide on the heat, ours was tasty rather than spicy, maybe consider some fresh chilli if you like an extra zing.

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    default user avatar barbara rave

    Delicious!

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Tags
AubergineChickenTray BakeDinnerEasy
Ingredients
Method

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From the book: Mary 90: My Very Best Recipes

Close menu
Mary 90

Mary 90: My Very Best Recipes

Dig in to Mary Berry's best ever recipes and new dishes

A touching cookbook showcasing Mary's culinary career

Find everything from party-worthy dishes to easy dinners to fan-favourite bakes

Buy Book
Amazon
Waterstones
WHSmith
Bookshop.org