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- 1
Roast the vegetables
Preheat the oven to 425°F with the rack in the upper third. Roughly chop the carrots and slice the shallots to about the same size, toss them in a large bowl with the olive oil, 1 teaspoon of the salt, and black pepper. Spread them in a single layer on a greased sheet pan and roast for 20 minutes. Keep the bowl — you'll use it again and that's one less thing to wash.
- 2
Make the curry butter
While the vegetables roast, melt the butter in that same bowl. Stir in the minced ginger, minced garlic, curry powder, and garam masala.
- 3
Season the chicken
Put the chicken tenderloins in a second bowl and pour about 2 tablespoons of the curry butter over them — eyeball it, precision doesn't matter here. Add the paprika and 1/2 teaspoon of the salt, stir to coat, and set aside.
- 4
Dress the rice
Add the cooked rice to the bowl with the remaining curry butter. Two 8.8-ounce pouches of precooked basmati work perfectly and nobody will know. Add the last 1/2 teaspoon of salt and the chopped cilantro, and stir it all together.
- 5
Layer the pan
When the vegetables have had their 20 minutes, pull the pan out but leave the oven on. Toss the vegetables, then nestle the chicken between them so it sits directly on the pan. Scrape every bit of seasoning from the chicken bowl onto the pan. Spread the rice over the top all the way to the edges and sprinkle 2 tablespoons of water over it.
- 6
Cover and bake
Cover the pan tightly with foil — don't skip this, the steam is what keeps the rice from turning into gravel. Bake at 425°F for 20 to 25 minutes, until the chicken is cooked through and the carrots are tender. Uncover, top with chopped cashews and more cilantro, and serve with plain Greek yogurt on the table.
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Sheet Pan Curry Chicken with Carrots and Basmati Rice
Created by: OnePotWonders
Ingredients
- 7 carrots
- 4 shallots
- 1 1/2 tbsp olive oil
- 2 tsp salt
- black pepper, to taste
- 6 tbsp butter
- 1 tbsp fresh ginger
- 1 1/2 tsp garlic
- 2 1/2 tsp yellow curry powder
- 1 1/2 tsp garam masala
- 1 1/2 lb chicken tenderloins
- 3/4 tsp paprika
- 4 cup cooked basmati rice
- 1/4 cup cilantro
- 1/2 cup cashews
- plain Greek yogurt, to serve
Instructions
- Roast the vegetablesPreheat the oven to 425°F with the rack in the upper third. Roughly chop the carrots and slice the shallots to about the same size, toss them in a large bowl with the olive oil, 1 teaspoon of the salt, and black pepper. Spread them in a single layer on a greased sheet pan and roast for 20 minutes. Keep the bowl — you'll use it again and that's one less thing to wash.
- Make the curry butterWhile the vegetables roast, melt the butter in that same bowl. Stir in the minced ginger, minced garlic, curry powder, and garam masala.
- Season the chickenPut the chicken tenderloins in a second bowl and pour about 2 tablespoons of the curry butter over them — eyeball it, precision doesn't matter here. Add the paprika and 1/2 teaspoon of the salt, stir to coat, and set aside.
- Dress the riceAdd the cooked rice to the bowl with the remaining curry butter. Two 8.8-ounce pouches of precooked basmati work perfectly and nobody will know. Add the last 1/2 teaspoon of salt and the chopped cilantro, and stir it all together.
- Layer the panWhen the vegetables have had their 20 minutes, pull the pan out but leave the oven on. Toss the vegetables, then nestle the chicken between them so it sits directly on the pan. Scrape every bit of seasoning from the chicken bowl onto the pan. Spread the rice over the top all the way to the edges and sprinkle 2 tablespoons of water over it.
- Cover and bakeCover the pan tightly with foil — don't skip this, the steam is what keeps the rice from turning into gravel. Bake at 425°F for 20 to 25 minutes, until the chicken is cooked through and the carrots are tender. Uncover, top with chopped cashews and more cilantro, and serve with plain Greek yogurt on the table.