Created by Tisme on July 17, 2021
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.
Step 2: Add curry paste and cook, stirring, for a further minute or until fragrant. Season & stir in tinned tomatoes & coconut milk until combined.
Step 3: Cover and bake for 40 minutes or until the chicken is cooked through and the sauce has thickened.
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.