Vietnamese Chicken Curry Tray Bake | Marion's Kitchen
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Prep Time
15m
Cook Time
1h 10m
Total Time
1h 25m
This Vietnamese Chicken Curry Tray Bake is bursting with flavor from lemongrass, garlic, ginger, and coconut milk. Tender, juicy chicken drumsticks are oven-baked with sweet potatoes, baby carrots, and a fragrant curry sauce. Perfect for a weeknight dinner, served with crusty baguette and fresh coriander.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Preheat the oven to 200°C/390°F.
2
Place the onion, lemongrass, garlic and ginger in the base of a baking dish. Top with the chicken. Sprinkle with the curry powder and drizzle with the oil. Bake for 15 minutes. Use tongs to turn to coat. Nestle in the sweet potato and carrot. In a large bowl, mix together the stock, coconut milk, fish sauce, sugar, pepper and bay leaves. Pour the liquid mixture over the chicken. Bake for 45 minutes or until the vegetables are tender.
3
Sprinkle with coriander sprigs and serve with baguette to mop up the juices.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories770kcal
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Fat40g
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Saturated Fat18g
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Carbohydrates44g
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Fiber6g
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Sugar10g
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Protein59g
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Cholesterol239mg
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Sodium596mg
Percent Daily Values are based on a 2,000 calorie diet.