BAKED CURRY CHICKEN
SERVES 4 PREP 10 MINS COOK 40 MINS PER SERVE 2668kj COST $$
400ml coconut cream ½ cup Indian curry paste of choice 8 chicken drumsticks 500g cauliflower florets ¼ cup flaked almonds, toasted
1 Preheat oven to hot, 200°C. Line a baking dish with baking paper. 2 In a bowl, combine coconut cream and curry paste. 3 Place chicken in a large bowl. Add ½ cup of the curry sauce and toss to combine. Reserve remaining sauce. Place chicken in a single layer in dish. 4 In a large bowl, toss cauliflower with drizzle of olive oil. Arrange around chicken in dish. 5 Roast 35-40 mins until chicken is cooked and cauliflower is golden. 6 Meanwhile, in a small saucepan, heat remaining curry sauce on medium. Simmer 4-5 mins until thickened slightly. 7 Serve chicken drizzled with remaining sauce and scattered with almonds and basil leaves. Serve with steamed rice.