Baked chicken curry
![](https://www.astralchicken.com/wp-content/uploads/2021/05/Goldi-Curry1-copy.jpg)
![](https://www.astralchicken.com/wp-content/uploads/2019/07/clock.png)
Prep time
5min
![](https://www.astralchicken.com/wp-content/uploads/2019/07/clock.png)
Cook time
30min
![](https://www.astralchicken.com/wp-content/uploads/2019/07/serves.png)
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:
- 500ml chicken stock
- 15ml tomato paste
- 30ml massaman curry paste
- 1 curry sprig
- 8 chicken thighs
- 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.