Suzanne Mulholland’s chicken tikka traybake
Suzanne’s Chicken Tikka Tray Bake combines bold, aromatic flavours with a simple, hands-off cooking process to create the perfect midweek meal to feed the whole family. And the best part? You can make two batches at once—one to enjoy fresh out of the oven, and another to freeze for a future meal. Simply pop the second tray in the freezer before cooking, and when you’re ready, just bake it straight from frozen. A one-pan meal that’s both convenient, delicious and ready in under 30 minutes —what could be better.
Chicken Tikka Traybake
Recipe taken from Suzanne’s new book ‘The Batch Lady - Rapid Dinners’
Serves 4
Ingredients
6 skinless, boneless chicken thighs1 red onion, cut into thick chunks300g frozen sweet potato chunks3 tbsp tikka curry paste200ml coconut milk2 tbsp frozen chopped parsley
Method
If making ahead for the fridge or freezer: Place all the ingredients in a large labelled freezer bag and seal. Freeze flat.
Oven from frozen: Remove the bag from the freezer and leave to fully defrost. Preheat the oven to 180°C. Tip all the ingredients into a baking tray. Cook for 25–30 minutes, until the chicken is cooked through.
Air fryer from frozen: Remove the bag from the freezer and leave to fully defrost. Preheat the air fryer to 170°C. Tip all the ingredients into an air fryer-safe tray. Cook for 20–22 minutes, until the chicken is cooked through, giving everything a good mix halfway through.
If cooking now: Put all the ingredients into a large bowl and mix together well.
If cooking in the oven: Preheat the oven to 180°C. Tip all the ingredients into a baking tray. Cook for 25–30 minutes, until the chicken is cooked through.
If cooking in the air fryer: Preheat the air fryer to 170°C. Tip all the ingredients into an air fryer-safe tray. Cook for 20–22 minutes, until the chicken is cooked through, giving everything a good mix halfway through.