Indo Thai Chicken Curry Bake
Ingredients
- 6 chicken thighs
- 1 tbsp coconut/veg oil
- 1 medium onion finely chopped
- 2 plump cloves garlic finely chopped
- 1-2 tbsp red curry paste
- 1 tsp turmeric
- 1 tbsp curry powder ( i used 1tsp turmeric, cumin and coriander powder plus a pinch of ground cardamom if you have these)
- 400g tin coconut milk
- 200g tinned chopped tomatoes
- 100ml chicken stock
- 2 tsp fish sauce
- 2 tsp sugar
- veg (chopped aubergine, okra or peppers would also work well)
- 2 medium carrots - medium sliced
- 100g green beans
- 100g baby leaf spinach
- handful chopped fresh coriander
- squeeze of lime
Preparation
Preheat oven to 180
If you have a hob proof casserole pot you can use that for a one pot meal, if not, use a separate pan to sweat off the onion in the oil on a medium high heat for five mins
Stir in the garlic and cook off for a couple of mins
Stir in the thai red curry paste and dry spices and stir fry for a few mins, to ensure the spices are cooked properly
Then stir in the chopped carrots, tomatoes, coconut milk, chicken stock, fish sauce and sugar and bring up to simmer
Stir in the spinach and green beans for a minute
Then, if you are using a separate pan, decant the mixture into a baking tray or casserole pot
Arrange the chicken thighs into the sauce, spoon a little over the top and then sprinkle a little salt over the skins to help them crisp up
Bake in the oven on 180 for 50-55mins
Season to taste and dress with the chopped coriander and a squeeze of lime
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