Caribbean Curry Chicken and Sweet Potato Traybake
Warmly spiced curry chicken roasted with sweet potato and peppers, finished with creamy coconut milk.
- Time1 hr
- LevelEasy
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix the curry powder, allspice, garlic and oil in a large bowl with a pinch of pepper.
- 2
Add the chicken and rub the paste well into it. Add the sweet potato, pepper and onion and toss until coated.
- 3
Tip everything into a large roasting tin, chicken skin side up, in a single layer.
- 4
Roast for 30 minutes.
30 min - 5
Pour the coconut milk around the chicken, not over the skin, and roast for 15 minutes more. The chicken should be cooked through and the sauce bubbling.
15 min - 6
Scatter over the spring onions and serve with the lime wedges and rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.