Now this is a mouth full in two different ways. Buttery Chicken Curry Traybake! You’ve probably made curry and roasted chicken before, but have you tried combining them into one incredible traybake? This fusion dish transforms your typical curry night into a hands-off affair where butter, aromatic spices, and chicken work their magic together in the oven. It’s the kind of recipe that’ll make your kitchen smell amazing while you catch up on other things. Let’s explore how this 1990s innovation became a modern dinner table hero.
History of the Buttery Chicken Curry Traybake
While the exact origins of the buttery chicken curry traybake aren’t precisely documented, this dish represents a modern British fusion of traditional Indian curry flavors with the practical one-pan cooking methods that gained popularity in the 1990s.
You’ll find that this recipe style emerged during a time when busy home cooks were seeking ways to simplify complex ethnic dishes. The traybake concept took off in British kitchens as magazines and cookbooks began featuring these time-saving meals.
If you lived in the UK during this period, you might remember seeing similar recipes appearing in publications like BBC Good Food and Sainsbury’s Magazine.
The combination of curry with roasted meat actually dates back to the British Raj, but this particular preparation method makes those flavors accessible to today’s home cook. So lets get into the kitchen and try our hand at making the Buttery Chicken Curry Traybake!
Recipe for Buttery Chicken Curry Traybake
Buttery Chicken Curry Traybake transforms humble ingredients into a memorable meal, combining the rich flavors of Indian curry with the comforting appeal of roasted chicken and potatoes. The dish delivers a perfect balance of spice and richness, while the one-pan approach minimizes cleanup and maximizes flavor development.
The success of this dish lies in its simplicity and the careful marriage of butter and curry paste, which creates a luxurious coating that bastes the chicken and vegetables as they roast. The result is tender, flavorful meat with crispy skin and perfectly seasoned potatoes that have absorbed all the aromatic curry notes.
- 8 chicken thighs, skin-on and bone-in
- 2 tablespoons curry paste
- 1 stick (8 tablespoons) unsalted butter, softened
- 2 pounds baby potatoes
- 1 large onion
- Salt to taste
Preheat the oven to 400°F/200°C. In a small bowl, combine the softened butter with curry paste until well mixed. Place chicken thighs, potatoes, and onion wedges in a large roasting tray.
Carefully lift the skin of each chicken thigh and spread a portion of the curry butter mixture underneath. Spread the remaining butter mixture over the vegetables and exposed chicken skin. Season everything with salt.
Roast for 45-50 minutes, basting halfway through with the pan juices, until the chicken is golden brown and cooked through, and the potatoes are tender when pierced with a fork.
For best results, remove the butter from the refrigerator 30 minutes before preparing the dish to make sure it’s soft enough to mix easily with the curry paste. Baby potatoes should be halved if large to guarantee even cooking.
If using different curry pastes, adjust the amount based on their heat levels. For extra crispy skin, place the tray under the broiler for the final 2-3 minutes, watching carefully to prevent burning.
Let the dish rest for 5-10 minutes before serving to allow the juices to redistribute. To get a bit more detailed lets keep reading about this dish. My mouth is watering already for some tasty Buttery Chicken Curry Traybake.
Cooking Steps for Buttery Chicken Curry Traybake
You’ll start by preheating your oven to 400°F and combining softened butter with curry paste until well-mixed.
Next, place your chicken thighs, potatoes, and onion wedges in a roasting tray, then carefully spread the seasoned butter mixture under the chicken skin and over the vegetables.
Finally, you’ll roast everything for 45-50 minutes, remembering to baste halfway through – when you’re done, the chicken should be golden-brown and the potatoes tender!
step 1. Preheat Oven
Before diving into this flavorful curry traybake, start by preheating your oven to 400°F (200°C). This temperature is essential for achieving that perfect golden-brown chicken skin and tender potatoes underneath.
While your oven’s heating up, you’ll have just enough time to prep your other ingredients. Don’t rush this step – a properly preheated oven guarantees even cooking from the start.
If you’re using a fan-forced oven, you can reduce the temperature to 380°F (190°C).
Pro tip: Place your roasting tray in the middle rack position, where the heat distribution is most consistent.
If your oven has hot spots (we all know that one corner that always burns things!), rotate the tray halfway through cooking for more even results.
step 2. Combine Butter and Curry
With the oven warming up, let’s prepare the heart of this curry’s flavor – the seasoned butter mixture.
Take your stick of softened butter (if you forgot to soften it earlier, don’t panic!) and place it in a mixing bowl.
Add 2 tablespoons of curry paste to the butter. Using a rubber spatula or spoon, blend these ingredients until they’re completely combined into a smooth, aromatic paste.
You’ll want the mixture to have a uniform golden-orange color with no streaks of plain butter remaining.
Pro tip: If your butter isn’t quite soft enough, don’t microwave it – that’ll make it too melty! Instead, cut it into smaller chunks and let it sit for 5 more minutes.
The perfect consistency should be similar to softened peanut butter.
step 3. Place Ingredients in Tray
Three key components need their proper places in your roasting tray to create the perfect curry foundation.
First, arrange your chicken thighs skin-side up, spacing them evenly across the tray – think of it as giving each piece its own little territory!
Next, scatter the baby potatoes around the chicken, making sure they’re all roughly the same size (cut any larger ones in half if needed).
Finally, distribute those onion wedges in the spaces between, where they’ll catch all those delicious drippings.
Pro tip: Don’t overcrowd your tray, as you’ll want some space between ingredients for proper browning.
If your tray looks a bit cramped, it’s better to use a larger one or split everything between two trays. Your ingredients need room to get golden and crispy!
step 4. Spread Seasoned Butter Evenly
Now that your ingredients are perfectly arranged, it’s time to slather them with that luxurious curry-butter mixture.
Gently lift the skin on each chicken thigh and spread about 1 tablespoon of the curry-butter underneath – this is where the magic happens!
Next, use your hands or a spatula to evenly distribute the remaining curry-butter over all the potatoes and onion wedges.
Don’t worry if it looks a bit messy; it’ll melt into everything beautifully during cooking. Make sure you’re getting into all the nooks and crannies of your vegetables – those butter-coated spots will turn wonderfully crispy in the oven.
Finally, give everything a good sprinkle of salt, paying special attention to the chicken skin. Your tray’s now ready for its transformation in the oven!
step 5. Roast and Baste Midway
Once your tray is loaded with seasoned ingredients, slide it into your preheated 400°F oven and set your timer for 25 minutes.
While it’s cooking, your kitchen will fill with those wonderful curry aromas – nature’s best dinner bell!
At the halfway mark, carefully remove the tray and baste the chicken with the flavorful butter-curry mixture that’s pooled in the pan.
Don’t forget those potatoes – they’ll thank you with extra crispiness!
Return the tray to the oven for another 20-25 minutes, until the chicken skin turns golden brown and crispy, and the meat reaches 165°F internal temperature.
You’ll know it’s ready when the potatoes are fork-tender and the onions have caramelized to sweet perfection.
If you need extra browning, a quick 2-minute broil will do the trick!
Final Thoughts on Buttery Chicken Curry Traybake
While mastering this buttery chicken curry traybake might take a couple of attempts, you’ll soon discover it’s a foolproof way to create restaurant-worthy curry at home.
The beauty of this dish lies in its adaptability – if you prefer more heat, simply increase the curry paste, or add extra butter for enhanced richness.
Don’t worry if your first try isn’t picture-perfect! The most important elements are achieving crispy chicken skin and tender potatoes.
You’ll know you’ve nailed it when the chicken skin turns golden brown and the potatoes easily yield to a fork.
Remember, letting the dish rest for 5-10 minutes after cooking helps the flavors meld together and makes serving easier.
This recipe will quickly become your go-to for busy weeknights when you want impressive results without the fuss.
