Chicken Madras Tray Bake

Feb 17, 2018


Super simple supper. Friday Night is of course curry night, and we all love a curry right?

But don't fancy the rice? 

I've not really eaten shite white carbs (rice, potato, pasta, bread) since august 2017 and through that and a bit less of the alcopops lost 20 odd kg. My take on it is quality over quantity, but i have  problem. I always cook for a family of 4. I cant help it. Chicken thighs come in a pack of 6, burgers come in packs of 2 etc etc. 

So i started taking more care. 

This simple Chicken Curry has been a great fallback. I use skinless, boneless chicken thighs, plenty of veg and Lentils rather than rice, as it sounds better in my head. 

Plenty of chilli heat releases dopamine which fill you up Tom Kerridge said so... so must be true, 

I love a curry so played about and came up with a simple one 'pot'.

Serves 3 or 4 (or one with left overs for the weeks lunches!)


  • Chicken thighs (skinless boneless) 6 pack, you could use skin on and bone in for extra flavour but will take longer to cook. 
  • Angus and Oink Tandoori Rub- enough, say 2 Tablespoons
  • Onion- 1
  • Fresh Tomato- 3 
  • Cauliflower- 1 whole one
  • Romano red peppers- 2
  • Thai finger chillies- 4-6 cut long ways thorough centre keeping intact at stork
  • Canned Green lentils- 2 cans
  • Canned chopped tomatoes- 1 can
  • Pataks Madras paste- one of the handy pots or 2 tbl spoons from a jar. 
  • Part baked Naan Breads- 1 each
  • Butter- couple of knobs melted for brushing the Naan, 


Set Traeger or oven to 380F or 195C with the pizza stone in.

Trim excess grim old fat from the thighs and check them for tiny bones, and remove them... obviously. People say fat is flavour, but i find chicken fat to be grim. 

Generously sprinkle the chicken with Angus and Oink Tandoori Rub. and let that set for a couple of minutes whilst the BBQ heats up. 

Put them on the grill.

Meanwhile, roughly chop the onion ( I like a bit of texture and bite)

Drain and rinse the Lentils in a sieve, and pour into a baking tray. 

Mix the Pataks madras pot in a pint glass of hot water with a chicken stock cube, and pour over the lentils. 

Slice the Chillies lengthways leaving the stock intact and add them to the lentils.

Quarter the tomatoes and add those, 

Pop that in the BBQ or oven. for 20 mins. 

If you want to do the red peppers pop them on the grill as well at this point. 

Whilst that gets going, take the cauliflower and cut into florets. Spritz with olive oil and sprinkle with the A&O tandoori rub. Leave to one side till later. 

After the 20 mins of that blipping away add the cauliflower into the lentil sauciness, stork down. and also half submerge the half cooked thighs.

Shut the lid and leave that for another 20 or until the chicken is cooked- 

If you're doing naans, ( i used part baked shop bought but have made them in the past.. but learnt life's too short!) wet them as per the instructions., 

Once the chicken is cooked.

(I use the Pizza stone) Pop the naan bread on for about 10 mins. 

Once that's all done take it all off, Brush the Naan with the butter and serve. 




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