Baked chicken curry

Prep time
5min
Cook time
30min
Serves
4

With their higher fat content, thighs make for a mouthwatering curry. But you can use other chicken cuts for this easy one-pot dish.

Ingredients:

  • 2 cups (500ml) chicken stock
  • 1 Tbsp (15ml) tomato paste
  • 2 Tbsp (30ml) massaman curry paste
  • 1 sprig curry leaves
  • 8 chicken thighs
  • 1 Tbsp (15ml) oil
  • 250g green beans, blanched
  • 125g sugar snaps, blanched

Method:

  • Preheat the oven to 200°C.
  • In a roasting pan, add stock, tomato paste, curry paste and the curry sprig. Give everything a good stir.
  • Place the chicken thighs in the pan, skin-side up. Drizzle with oil and roast for 30 minutes.
  • Serve the chicken curry with green beans and sugar snaps.