Chicken Korma Tray Bake

Our mouth-watering Roasted Chicken Korma Tray Bake mixes a variety of vegetables, nuts and fresh spices – bringing you a dish your whole family will love.

Spice Level
Total Time
1H 15M


Serves 4

6-8 bone-in, skin on chicken thighs and/or drumsticks
3 tablespoons Patak’s Korma Paste
2 tablespoons olive oil
900g butternut squash, cut into 2cm cubes
1 can cannellini beans, drained and rinsed
2 red onions, peeled and cut into 8 wedges each
1/3 cup Patak’s Korma Paste
1 1/2 cups coconut milk (from a can)
freshly ground salt and pepper
1/3 cup flaked almonds, toasted
1/3 cup coriander, finely chopped
1 red chilli, sliced

Steamed green beans and steamed rice, to serve


  1. Preheat the oven to 190°C.
  2. Mix together 3 tablespoons of Patak’s Korma Paste and 2 tablespoons of olive oil. Coat the chicken pieces with this paste in a large bowl and marinate for at least 15 minutes while you prepare the remaining ingredients.
  3. In a large roasting or casserole pan, combine the cubed butternut squash, rinsed cannellini beans and red onions.
  4. Combine another 1/3 cup korma paste and 1 ½ cups coconut milk and pour over the butternut pumpkin and vegetables. Toss to coat. Season with salt and pepper.
  5. Nestle the chicken pieces in on top of the vegetables.
  6. Roast for 50-60 minutes or until the pumpkin is tender and the chicken is golden and cooked through, stirring a couple of times during cooking.
  7. Garnish with toasted flaked almonds, coriander and red chilli. Serve with steamed green beans and rice.