Baked coconut chicken curry
THIS aromatic curry is bursting with goodness. Baking it in the oven gives the chicken a delicious crispy skin.
SERVES 4 (880 calories)
Juice and zest of 2 limes 2 garlic cloves, diced 1 tsp ground turmeric 2 tsp medium curry powder
½ tsp cayenne pepper or chilli flakes to taste (optional)
4 large chicken thighs, bone in and skin on
3 tbsp coconut oil, olive oil or ghee 1 onion, diced 2 medium red peppers, deseeded and sliced lengthways
1 tbsp Thai fish sauce, or soy sauce 200ml coconut milk 2 bay leaves Generous handful fresh coriander, roughly chopped IN A medium-sized bowl, mix together the lime juice and zest, garlic, turmeric, curry powder and cayenne pepper or chilli, if using. Coat the chicken pieces in the mixture and season with salt and freshly ground black pepper. Leave to marinate for at least an hour or overnight in the fridge. Preheat the oven to 180c/gas 4. Place a large casserole over a medium heat, add the oil and fry the diced onions and marinated chicken pieces, skin side down, for 4-5 minutes or until the chicken skin is just turning golden brown. Turn them over and seal the other side for 1-2 minutes. Reduce the heat, add the red peppers and any remaining marinade, along with the fish or soy sauce, coconut milk and bay leaves, and bring to a simmer. Place the casserole in the middle of the oven for 25 minutes, basting the chicken occasionally until it is cooked through. Remove it from the oven and stir in the coriander. Serve with a dollop of Greek yoghurt (add 75 calories), 2 tbsp brown rice (add 100 calories) and green steamed veg (add 20 calories).