Paneer Coconut Rice Tray Bake with Coriander Chutney
An easy weeknight meal for those days where you just want minimal handling but maximum flavour
Equipment
- 1 Oven tray (Ideal for tray bake dishes and lasagna)
- 1 Cutting Board
- 1 Chefs Knife
- 1 Small bowl
- 1 Tablespoon
Ingredients
- 2 tbsp Rapeseed Oil Or another neutral oil
- 150 gram Basmati Rice or Jasmin rice
- 1 Bulb Red Onion Diced (keep 1 quarter back for sliced onions to dress on top)
- 1 Can Coconut Milk 400 ml
- 1 Can Butter Beans 400 ml incl. liquid
- 1 tbsp Curry Powder
- 1 cube Chicken Stock Cube or any other flavor stuck cube
- 1 Block Paneer Sliced into 2-3 cm cubes (Or any other protein if you wish)
- 1 handful Coriander (fine chopped) Or Parsley if you don't like it
- 2 Pieces Garlic Clove Minced
- 1 tbsp Ginger Minced
- 1 whole Lime
- 1 piece Whole Chili Diced
Instructions
- Get a ovenproof tray out on the counter - Metal preferred but ceramic is a good alternative
- Add Basmati Rice, Red Onion, Oil and Curry Powder and mix together until the curry powder is fully coating all the rice grain
- Add coconut milk, butter beans, stock cube and mix well together
- Add the paneer pieces on top and put into the pre-heated oven
- Pre-heat oven to 225 C (no fan) or 200 C (w/ Fan) and cook for 20-22 min
- While the tray bake is cooking you can prep your herb chutney. Add the minced ginger, minced garlic, diced chilies, coriander and juice from 1 lime and mix well together with a spoon
- Once the tray bake has finished cooking, take it out and pour the herb chutney on top.
- Now the tray bake rest for 5 minutes and then serve