Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake

Tips and inspiration

The chicken and mushrooms add lovely savory notes to this wonderful creamy tray-bake, and the sweet potato really brings out the natural sweetness in the sauces. An easy family meal. Those who like more savory dishes can substitute the water for chicken stock and leave out the sweet potato. You can also add cannellini beans towards the end of the cooking.

Method

Step one

Heat the oven to 375 F.

Step two

Pan-fry the chicken with skin side down until golden. Flip on to the other side and brown for another minute or two.

Step three

Lightly season the fillets. Place in the oven and bake for 10 minutes.

Step four

Heat the oil in a little frying pan and add the spices from the pouch, cook for 10 seconds and take off the heat. Pour straight into your baking dish and add in both sauces from the korma packet and the sour cream if using. Mix well. Add the chicken thighs and scatter around the sweet potatoes.

Step five

Place in the oven and bake for 15 minutes. Carefully stir in the mushrooms and bake for another 20 minutes – or until the chicken is cooked through to an internal temperature – at the thickest part – of 165-175⁰F. The mushrooms and chicken should release enough liquid in the pan, but if it is looking dry, add a little boiled water to loosen.

Step six

Take out, give the whole thing a stir, season with black pepper and salt to taste, sprinkle on the parsley (if using) and serve with a salad or some green veg.

For added texture, serve with some Herby Sourdough Croutons:

Step one

Heat the oven to 400⁰F.

Step two

Heat the butter and oil in a large frying pan (ideally oven-proof) and add the garlic, cook for 10 seconds, add the bread and herbs, and mix well to coat.

Step three

Place the pan in the oven – or put them into a baking tray – and toast for 12-15 minutes until crisp and lightly golden, stirring every 5 minutes or so.