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- Coconut and Garam Masala Chicken Tray…
Ingredients
- 8 Free-range Chicken Thighs
- 1 Red Onion, (Finely Sliced)
- 200g Tenderstem Broccoli
- 100g Kale
- 1 Red Chilli, (finely sliced optional)
- 15g Coriander, (leaves picked)
- 1 Lime, (sliced into wedges)
- 1 pack Rice, (To serve)
- 3 tbsp Tikka Masala curry paste, (for the sauce)
- 2 tbsp Lime Pickle, (for the sauce)
- 2 tsp Garam Masala, (For the sauce)
- 400ml Coconut milk, (for the sauce)
- 400g Chopped Tomatoes, (for the sauce)
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. In a mixing bowl, add the curry paste, lime pickle and garam masala. Mix together, then slowly whisk in the coconut milk followed by the chopped tomatoes. Season with salt and pepper, then pour into a large deep roasting tray.
Step 2
Sit the chicken thighs and onion on top of the sauce and roast for 45 mins. Remove the tray from the oven and scatter in the tenderstem. Return to the oven for 10 mins. Remove from the oven once more and scatter the kale around the chicken. Return to the oven for a final 5 mins. Serve the chicken with sliced chilli, coriander, lime and steamed rice if using.
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Patak's Lime Pickle 283g
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