This One-Tray Miso Chicken Curry Recipe is Perfect for Lazy Days In
Baking and cooking are enjoyable activities, but there will be days where you may not have the capacity to extend as much effort for the next meal. Fret not, this super easy and juicy one-tray Miso Chicken Curry is perfect for such days as it only requires under 1 hour of prep work and cook time and serves 1 to 2. This Miso Chicken Curry recipe requires only one piece of cookware, a roasting pan, from start to finish, saving you heaps of time from washing up after. We used the Toughened Non Stick Square Roasting Pan from Le Creuset as its looped handles make it easy to transfer from the oven to stovetop for a delightful sear on the chicken and vegetables. It also helps that its surface has a tough, multi-layered non-stick so food won’t get stuck on the tray as demonstrated in this Spice-Rubbed Roasted Mackerel recipe!Ingredients:
- 500g boneless chicken legs or chicken thighs
- ½ red capsicum, sliced
- ½ yellow or orange capsicum, sliced
- 1 eggplant, cubed
- 1 zucchini
- Sunflower oil for roasting
Marinade
- 50g white miso
- 1 tablespoon honey or brown sugar
- 3 tablespoon mirin
- 2 tablespoon sake
- 2 cloves garlic, grated
- 1 teaspoon curry powder
Garnish
- Toasted white sesame seeds
- A small hand-full of chopped chives
Instructions:
- Prepare the marinade first by mixing all the marinade ingredients in a small bowl.
- Place the chicken into the marinade, cover, and leave it to marinate for a few hours or overnight.
- Slice both red and yellow capsicums into 1cm strips. Top and tail the eggplant and cut into quarters, then into 2cm cubes.
- Preheat the oven to 200°C and place all the vegetables on a roasting tray and drizzle with vegetable oil. Roast the vegetables in the oven for 30 minutes.
- Remove the marinated chicken from the sauce then put on top of the vegetables. Cook it for approximately 15 minutes. You may need to adjust the timing by a couple of minutes depending on the size of your chicken. If you have kept the chicken on the bone, you might need to cook for a little longer. Keep the marinade sauce to one side.
- Once the chicken and vegetables have been cooked through, remove it from the oven and place it over medium heat on the hob. Add 1 tablespoon (or more if you prefer) to the vegetables and mix gently. Ensure that the marinade sauce cooks properly in the pan to eliminate traces of raw chicken, but keep an eye on it as it can easily burn.
- Serve sprinkled with some chives and roasted sesame seeds.
Additional Tips:
- You can add additional vegetable types or change it to your preference. Instead of chicken, you may also swap it for pork, lamb, or tofu.
- Have any leftover vegetables? This recipe is perfect to use it up!
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