Ingredients
- 2 cups cooked rice (NOTE TO SERVE: You will need 2 cups cooked rice or basmati rice, to serve)
- 2 tablespoons oil (sunflower oil)
- 500 grams skinless chicken thigh fillets (cut into bite-size pieces
- 120 grams onion, chopped (medium red onion, 1 onion )
- 20 grams garlic cloves, chopped ( 2 garlic cloves)
- 25 gram red chilli, fresh, seeds removed, finely chopped (2 chili needed but you can use one chili)
- 15 grams gingerroot (fresh, peeled and finely chopped, 2 cm piece)
- 2 to 3 tablespoons curry paste (you will have a preferred paste you like- according to heat )
- 1 tin (400 gram) diced tomatoes
- 1 tin (400 ml) coconut milk
- 250 grams tomatoes (fresh cherry tomatoes, small punnet)
- 2 tablespoons fresh chopped coriander
How to Make
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Step 1: Preheat the oven to 190C. Heat the sunflower oil in a ovenproof and flameproof casserole dish over medium-high heat. Add the chicken, stirring, for a few minutes and then add the onion, garlic, chilli and ginger and cook, until the just chicken starts to brown; Note: Ideally you need the vegetable's to soften and not brown and the chicken just brown.
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Step 2: Add curry paste and cook, stirring, for a further minute or until fragrant. Season & stir in tinned tomatoes & coconut milk until combined.
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Step 3: Cover and bake for 40 minutes or until the chicken is cooked through and the sauce has thickened.
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Step 4: Remove from oven and stir through the cherry tomatoes then return to the oven for a further five minutes to warm them through. Sprinkle with chopped coriander and serve with cooked plain rice.
We hope you enjoy this recipe!
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