Chicken

One-pan chicken rendang traybake

Name: One-pan chicken rendang tray bake recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 400ml Essentials Coconut Milk; 185g jar rendang curry paste; 6 chicken thigh cutlets, skin-on and bone-in; 1 onion, cut into wedges; 1 red capsicum, cut into chunks; 3 (450g total) large potatoes, unpeeled and cut into chunks; Coriander leaves, to garnish; Lime wedges, to serve; Roti bread, to serve

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15m

45m

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by Phoebe Hird

Aug 25, 2025

Our one-pan chicken rendang curry traybake is full of rich and aromatic flavours. It combines juicy chicken thigh cutlets with a creamy coconut and rendang curry sauce, roasted with vibrant vegetables. Served with roti bread, it's a comforting and satisfying hassle-free dinner.

You’ll need a large baking dish for this recipe.

400ml Woolworths Essentials Coconut Milk
185g jar rendang curry paste
6 chicken thigh cutlets, skin-on and bone-in
1 onion, cut into wedges
1 red capsicum, cut into chunks
3 (450g total) large potatoes, unpeeled and cut into chunks
Coriander leaves, to garnish
Lime wedges, to serve
Roti bread, to serve

Method

1.

Preheat the oven to 200°C/180°C fan-forced.
2.

In a large bowl, whisk the coconut milk and rendang curry paste until well combined. Add the chicken and turn to coat thoroughly. Season with salt flakes and freshly ground black pepper.
3.

Place the onion, capsicum and potato in a large baking dish in a single layer. Arrange the chicken pieces on top, pouring any remaining curry mixture over the top.
4.

Roast for 40-45 minutes, basting the chicken with the sauce halfway through, until the chicken is cooked through and the vegetables are tender.
5.

Stand for a few minutes before serving. Garnish with coriander leaves. Serve with lime wedges and roti alongside.