One Pan Tandoori Bake

This recipe is inspired by our good friend Stacey @staceyclare_healthcoach Stacey runs a slow cooker course and a one pan cooking course.  Both are really worthwhile.


  • Homemade Tandoori Spice Mix
  • 400ml tin coconut cream
  • 1/2 cup broth
  • 1kg Chicken Thighs
  • 1 zucchini
  • 1 carrot
  • 1/2 cauliflower
  • 1 red capsicum
  • 1 yellow or orange capsicum
  • a couple of potatoes if you aren’t going to cook rice


  • Pre-heat oven to 180 degrees.
  • Make your tandoori spice mix if you haven’t already.
  • Chop your chicken thighs into big chunks.  Maybe halve or quarter depending on the size of your chicken thighs but don’t make them too small.
  • Chop all your vegies around the same size so they cook evenly.
  • Place chicken and vegies into large baking dish.
  • Sprinkle with spice mix and pour over coconut cream and broth.
  • Give it a good stir and cover with foil and cook for 30 minutes.
  • Start cooking your rice now.
  • Remove from oven and stir your dish.  Leave off foil and cook for another 10 minutes to thicken sauce slightly.
  • Serve with rice and naan bread if you like.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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