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Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 2 large onions, cut into 3cm pieces
  • 1 large aubergine, cut into 3cm pieces
  • 2 sweet potatoes, peeled and cut into 3 cm pieces
  • ½ cauliflower, broken into florets
  • 450 g skinless chicken thigh fillets, cut into chunks (see tips for alternatives)
  • sunflower or rapeseed oil, for cooking
  • 6 ripe tomatoes, roughly chopped
  • 4 tbsps tikka masala curry paste (or curry paste of your choice)
  • 400 g tin coconut milk
  • small bunch of chopped coriander
  • 1 tsp nigella (onion) seeds
  • flaked sea salt
  • freshly ground black pepper
Tikka Traybake Tikka Traybake

Tikka Traybake

Traybakes are a lifesaver when you need a low-maintenance meal - there is usually very little prep and minimal washing up afterwards which is a huge bonus.


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. 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!


I've made this recipe here using chicken, but check out the tips where I show you how flexible this recipe is, as it can easily be made suitable for pescatarian, vegetarian or vegan diets.


If you like the look of this recipes, you can find many many more flexible recipes in my new book, THE FLEXIBLE FAMILY COOKBOOK. Click on the book image below, to buy.


  1. Preheat the oven to220℃ /200℃  fan/ gas 6.
  2. Place the onions, aubergine, sweet potatoes and cauliflower in a single layer in a large roasting tray (or 2 smaller ones if necessary).
  3. 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.
  4. 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.
  5. Transfer the roasting tray to the hob and put over a medium-high heat. Pour in three-quarters of the coconut milk and stir until it comes to a simmer. Add the remaining coconut milk for a saucier finish if preferred. Cook for 5 minutes. Season to taste.
  6. If serving straight away, stir through most of the coriander. Alternatively, loosely cover with foil and return to the oven set to about 150℃ /130℃ fan/gas 2 to keep hot.
  7. Serve scattered with nigella seeds and the remaining coriander.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Tikka Traybake

Traybakes are a lifesaver when you need a low-maintenance meal - there is usually very little prep and minimal washing up afterwards which is a huge bonus.


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. 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!


I've made this recipe here using chicken, but check out the tips where I show you how flexible this recipe is, as it can easily be made suitable for pescatarian, vegetarian or vegan diets.


If you like the look of this recipes, you can find many many more flexible recipes in my new book, THE FLEXIBLE FAMILY COOKBOOK. Click on the book image below, to buy.

favorite
print
rate
Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 2 large onions, cut into 3cm pieces
  • 1 large aubergine, cut into 3cm pieces
  • 2 sweet potatoes, peeled and cut into 3 cm pieces
  • ½ cauliflower, broken into florets
  • 450 g skinless chicken thigh fillets, cut into chunks (see tips for alternatives)
  • sunflower or rapeseed oil, for cooking
  • 6 ripe tomatoes, roughly chopped
  • 4 tbsps tikka masala curry paste (or curry paste of your choice)
  • 400 g tin coconut milk
  • small bunch of chopped coriander
  • 1 tsp nigella (onion) seeds
  • flaked sea salt
  • freshly ground black pepper
  1. Preheat the oven to220℃ /200℃  fan/ gas 6.
  2. Place the onions, aubergine, sweet potatoes and cauliflower in a single layer in a large roasting tray (or 2 smaller ones if necessary).
  3. 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.
  4. 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.
  5. Transfer the roasting tray to the hob and put over a medium-high heat. Pour in three-quarters of the coconut milk and stir until it comes to a simmer. Add the remaining coconut milk for a saucier finish if preferred. Cook for 5 minutes. Season to taste.
  6. If serving straight away, stir through most of the coriander. Alternatively, loosely cover with foil and return to the oven set to about 150℃ /130℃ fan/gas 2 to keep hot.
  7. Serve scattered with nigella seeds and the remaining coriander.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.