In the first episode of Mary at 90: A Lifetime of Cooking on the BBC, beloved culinary expert Mary Berry delighted viewers by sharing three standout recipes from her new cookbook. Among them was a vibrant chicken traybake infused with aromatic Thai flavors—a perfect meal for busy weeknights.
This all-in-one traybake combines succulent chicken with a zesty sauce made from coconut milk, red curry paste, and lime, creating a dish that’s both quick and packed with exotic taste. Serve it alongside fluffy rice or a fresh dressed salad for a wholesome, colorful dinner that serves four to six.
Ingredients for the Traybake
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(Include appropriate quantities and ingredients here.)
Ingredients for the Sauce
(Include appropriate quantities and ingredients here.)
Method
- Preheat your oven to 220°C (200°C fan).
- In a bowl, mix all the sauce ingredients together until well combined.
- Spread chopped aubergine, bell peppers, and onion evenly in a large shallow roasting tin. Drizzle with two tablespoons of oil and toss to coat.
- Pour half of the sauce over the veggies, then add lime leaves and lemongrass to the tin. Roast for 15 minutes.
- Meanwhile, toss the chicken pieces with one tablespoon of oil, sweet chili sauce, and a pinch of salt and pepper.
- Heat a large frying pan over high heat. Add the chicken and cook quickly until golden and sealed, stirring continuously.
- Remove the roasting tin from the oven and drizzle on the remaining sauce. Arrange the browned chicken on top, then return to the oven for about 15 minutes, or until the chicken is fully cooked.
- Once cooked, remove the chicken and stir fresh spinach and Thai basil into the sauce and vegetables in the tin, letting the spinach wilt gently.
- Serve the traybake immediately with steamed rice for a full-flavored, fuss-free meal.
Ideal for family dinners or casual gatherings, this Thai-inspired chicken traybake brings a delicious taste of the exotic to your table without demanding hours in the kitchen.