The Blitz Bake Easy OnePan Golden Coconut Curry with Chicken Veg

The Blitz Bake Easy Onepan Golden Coconut Curry

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch chunks
• large red onion, cut into wedges
• medium bell peppers (any colour), roughly chopped
• cups broccoli florets
• Tbsp (30 ml) Olive Oil or Coconut Oil
• Tbsp (15g) freshly grated ginger
• cloves (15g) minced garlic
• Tbsp (15g) Medium Curry Powder
• tsp (5g) Turmeric Powder
• Salt and Black Pepper to taste
• (13.5 oz / 400 ml) can Full-Fat Coconut Milk (unshaken)
• /2 cup (120 ml) Chicken or Vegetable Stock
• Tbsp (15 ml) Brown Sugar or Maple Syrup
• Tbsp (15 ml) Freshly squeezed Lime Juice
• /2 cup (25g) Fresh Coriander (Cilantro), roughly chopped, for garnish
• cups Cooked Jasmine or Basmati Rice, for serving

Instructions:

• Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• In a large mixing bowl, whisk together the grated ginger, minced garlic, curry powder, turmeric, 1 Tbsp of the olive oil, salt, and pepper to create the coating paste.
• Add the chicken chunks, onion wedges, bell pepper, and broccoli to the bowl. Toss thoroughly until everything is evenly coated in the spice mix.
• Spread the coated chicken and vegetables in a single layer across the prepared baking sheet, ensuring they are not overcrowded.
• Roast for 15 minutes until the chicken is starting to brown and the vegetables are tender-crisp.
• While roasting, gently whisk together the un-shaken coconut milk, stock, brown sugar/maple syrup, and lime juice in a separate small bowl to create the sauce base.
• Remove the baking sheet from the oven. Pour the liquid sauce mixture directly over the roasted ingredients on the pan, carefully swirling the pan to coat everything.
• Return the pan to the oven and bake for a final 10–12 minutes, allowing the sauce to bubble, thicken slightly, and reduce.
• Remove from the oven. Taste the sauce and adjust seasoning if necessary. Garnish generously with fresh coriander and serve immediately over hot rice.

Nutrition Facts

Calories:475 calories

Protein:35g

Fat:30g

Carbs:18g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Global/Fusion

The Blitz & Bake: Easy One-Pan Golden Coconut Curry with Chicken & Veg

Right then! You know those nights when you fancy something proper flavourful, something that tastes like you’ve spent hours simmering away, but the thought of washing up a tower of pots sends you straight to the takeaway menu? Yeah, I know those nights well. This One-Pan Coconut Curry is the answer to those desperate midweek scrambles.

Human Hook

The smell hits you first, doesn't it? That warm, earthy aroma of turmeric and ginger just wafting from the oven. This isn't just quick food; it’s a proper flavour upgrade for your standard quick weeknight curry . We’re talking maximum impact, minimal scrubbing.

Intent Scan

I know what you’re searching for. You want to know: Is it actually flavourful without the fuss? How do I stop the sauce going watery? And most importantly, can I skip the pre-cooking stage? Absolutely, yes, yes, and yes! While other recipes just dump everything in one tin, we’re going to briefly roast the spices first—this is key for a real spice bloom tech flavour boost.

Roasting Magic: Why We Don't Just Simmer

Lots of online recipes for a Roast Vegetable Curry skip the crucial first step. They just mix wet curry paste with raw chicken and vegetables, and honestly? It tastes a bit weak, like the spices haven't woken up yet. We need that initial dry heat to unlock the depth of flavour in our curry powder and ginger. Trust me, taking that extra five minutes to toss everything in the spices before the oven is the difference between a decent dinner and something you’d happily order at a restaurant.

Building That Creamy Curry Sauce

Once the chicken and veggies are nicely browned—we are aiming for some caramelisation, mind—we then introduce the liquid. Using full-fat coconut milk is non-negotiable for that lush, creamy curry sauce texture. Remember my first disastrous attempt? I used light coconut milk and it tasted watery. Never again! For this, we need the good stuff. The sauce then reduces slightly during the final blast in the oven, concentrating everything beautifully.

Finishing Touches for a Korma Style Bake

When it comes out for the final time, give it a good stir. Taste it! Does it need a tiny splash more lime to cut the richness? Does it need a sprinkle of salt? Adjust it right there in the pan. Finish with loads of fresh coriander, and serve immediately over fluffy basmati. You’ve just conquered a beautiful, one-pan coconut curry feast with barely any curry night meals clean-up. Sorted.

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Right then! A cracking good One-Pan Coconut Curry – exactly the sort of recipe a busy home cook needs when they fancy a bit of exotic flavour without ending up with a mountain of washing up. We want flavour bombs going off in the pan, minimal fuss, and the kitchen looking ship-shape when we’re done. This blitz-and-bake method is my secret weapon for those dreary Tuesday nights when I fancy something better than beans on toast but can't face the washing up of a proper Roast Vegetable Curry .

Core Shopping List

Getting your ingredients right is half the battle, honestly. For the chicken, I always grab free-range breast or thigh—aim for about 1.5 lbs (680g) , cut into manageable inch-sized chunks. Don’t stress too much about the veg, just get what looks good; I’ve used 3 cups (300g) of broccoli florets and two colourful peppers here. When it comes to the coconut milk for that Creamy Curry Sauce , please, for the love of all that is good, buy the full-fat version . None of that watery 'light' rubbish if you want richness; you need that proper fat content for texture.

Flavour Architecture

This is where the magic happens. We are relying on a Spice Bloom right on the tray before the liquid goes in. The base needs 2 tablespoons (15g) of a decent medium curry powder—if yours smells a bit dusty, it’s time for a new tin! We pair that with 1 tablespoon (15g) of fresh, grated ginger and three minced cloves of garlic. That trio builds the backbone of our ut Curry . If you are totally out of curry powder (the horror!), you could substitute with a mix of smoked paprika, ground cumin, and a pinch of coriander, but honestly, it won't be the same classic flavour profile. My top tip? Don't skimp on the Garlic Butter element that naturally develops when the oils heat up!

Equipment & Mise en Place

You absolutely need a large, rimmed baking sheet. This is key for our Sheet Pa concept to work—we need air circulation, not a soggy pile! If your tray is small, use two. Prep-wise, get all your chopping done first. I learned the hard way that trying to grate ginger mid-toss leads to messy fingers and uneven coating. Do all your spice mixing in a big bowl first, then add the meat and Veggies , and toss until everything looks properly coated. This prep saves you loads of time when it comes to serving up your Quick Weeknight Curry . Once that initial 15 minutes of roasting is done, you’ll pour the coconut milk mixture over; having that liquid ready to go makes the transition seamless for a smooth Korma Style Bake finish.

Right then! You’ve got your ingredients lined up, and you’re ready to dive into this fantastic One-Pan Coconut Curry . Trust me, this is my go-to when I fancy a proper flavour hit but can’t face a kitchen looking like a bomb site afterwards. It’s the lazy cook's dream, but honestly, the result tastes like you put in ten times the effort. We're aiming for that perfect balance—tender meat, slightly crispy Sheet Pan Veggies , and a sauce that just clings beautifully.

Before You Cook

Everyone’s heard the horror stories, haven't they? Soggy broccoli or chicken that tastes like boiled cardboard. The biggest pitfall here is overcrowding the tray. If you heap it all up, you’re essentially steaming your ingredients, not roasting them, and we definitely don't want a Quick Weeknight Curry that tastes watery! Keep everything spaced out for that lovely caramelisation—that’s where the deep flavour comes from. Also, remember to let your chicken sit in that spice rub for at least 15 minutes, or even pop it in the fridge for an hour if you have time. A quick marinade really stops the flavour from being bland.

Guided Cooking Sequence

Here’s where the magic happens. Get your oven roaring hot—we need 400° F ( 200° C) .

1. First, toss your chicken and all your hardy veg (onions, peppers, broccoli) in that fragrant spice mix. I use a good dollop of ginger and garlic here; don't skimp! It’s a small thing, but letting those spices warm up on the hot metal tray—that’s our little bit of Spice Bloom Technique happening before we even add the liquid.
2. Get it all spread out on that baking sheet. Think social distancing for your dinner.
3. Bake for 15 minutes . You want the edges of the chicken starting to brown up nicely. Listen for that little sizzle!
4. Now for the Creamy Curry Sauce . This is vital: don't shake your can of coconut milk beforehand! Gently scoop out the thick cream layer (if you’re using full-fat) and mix it with your stock and sweetener. This layering is how we build a proper flavour profile without endless stirring.
5. Pull the tray out. Pour that liquid mixture straight over the roasting tray. Give it a gentle swirl so everything gets coated.
6. Back in it goes for another 10 to 12 minutes . This second blast allows the sauce to reduce just enough to cling to the food. You'll know it’s done when the sauce is bubbling gently and the Broccoli Curry bits on the edges look slightly charred.

Save-It Section

This Roast Vegetable Curry is surprisingly great for leftovers. If you’re batch cooking for Curry Night Meals , store the curry (without the rice) in an airtight container in the fridge for up to three days. The flavours actually deepen overnight, which is brilliant!

If you taste it later and it feels a bit flat, don't panic. That's the emergency fix section: Too dry? Add a splash of water or stock and microwave for a minute to loosen it up. Too salty? A small squeeze of extra lime juice will usually balance it right out. A little bit of acid always sharpens things up. Enjoy the victory of a beautiful One-Pan Coconut Curry with minimal washing up!

Right then! A cracking good One-Pan Coconut Curry – exactly the sort of recipe a busy home cook needs when they fancy a bit of exotic flavour without ending up with a mountain of washing up. We want flavour bombs going off in the pan, minimal fuss, and the kitchen looking ship-shape when we’re done. This one is an absolute gem for quick weeknight meals .

Taste & Texture Upgrades

We aren't messing about with slow simmering here; we’re using the oven to concentrate those flavours. The key trick in this roast vegetable curry —and this is what makes it miles better than just chucking everything in a pot—is that initial dry roast. It really helps the spice bloom tech on the chicken and veggies before the liquid goes in. If you look at those complicated curry recipes, they often brown the meat first. We’ve skipped that palaver! We just toss it all on the sheet.

For a posh finish, ditch the plain coriander garnish sometimes. Instead, try a sprinkle of toasted flaked almonds right before serving, or if you’ve got some handy, a dollop of cooling Greek yoghurt mixed with a tiny bit of garlic butter powder for a proper rich finish on top. That creamy sauce just sings then.

Nutrition & Dietary Paths

Now, for the sensible bit. Per serving (without the rice, mind), you’re looking at about 480 calories, packing a solid 35g of protein if you use chicken. The fat content is a bit higher, around 30g, but that’s mostly the good stuff from that full-fat coconut milk, which gives us that beautiful creamy curry sauce .

If you’re going gluten-free, you’re sorted already—this recipe is naturally GF! For dairy-free, same again (just make sure your stock is okay). If you need lighter calories, swap the full-fat coconut milk for the lite version, but be warned: you’ll lose a bit of that luxurious, comforting texture. It’s a trade-off, isn’t it?

Serving & Pairing Ideas

This dish is begging to be spooned over fluffy rice, obviously. Jasmine is my go-to for this sort of flavour profile. But what about after? You want something to finish the job. A simple side of steamed green beans tossed with a squeeze of lime is perfect for adding freshness.

If you make a double batch (and you should, trust me!), this keeps cracking well. Store it in the fridge for about three days. When you reheat it, use a medium heat on the hob, stirring gently. Don’t blast it on high; you don't want to split that gorgeous coconut milk. The flavours actually deepen overnight, making it even better the next day. It’s brilliant for beating those stressful curry night games when you’re too knackered to cook properly. Honestly, give this One-Pan Coconut Curry a whirl this week. You’ll wonder why you bothered with the hob for so long!

If you're craving more ideas, explore Flaky Garlic Butter Salmon My Secret 20Minute Sheet Pan Method , Stop Searching The Ultimate Copycat Bonefish Grill Bang Bang Shrimp Recipe and My Secret SpotOn Sheet Pan French Toast Recipe Easy Brunch .

For deeper guidance, visit Coconut Milk and Coconut Oil .