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30 minutes

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Baked coconut and chicken curry

30 minutes

Baked coconut and chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g jasmine rice
4 free-range chicken breasts
300 g butternut, chopped
2 T olive oil
1 x 400 g can coconut milk
2 T chopped coriander
zest and juice of 1 lime
1 stick cinnamon
1 x 5 g korma spice kit
3 T korma paste
½ cup chicken stock
sea salt and freshly ground
black pepper
½ x 120 g punnet organic
coconut, shaved and toasted

Method

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chicken and mushroom turnovers

Fresh endive and seared chicken liver salad with white balsamic caramalised shallots and toasted pumpkinseeds

Panfried chicken with baby marrow and porcini

Warm chicken and rice noodle salad

Chicken in sweetcorn husks

Peanut chicken and noodle salad

Grilled chicken skewers with hummus-yoghurt sauce

Braised leek and lemon chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Walnut pomegranate chicken

Baked organic butternut and chicken with corn pasta

Baked coconut and chicken curry

Baked coconut and chicken curry

Ingredients

Method