Baked chicken & veg curry

THIS Thai-inspired aromatic tray of chicken has oodles of sauce and plenty of veg and nuts. With two chicken pieces each, it makes a filling dinner for four without rice or bread. Or you can up the veg by 50 per cent, accompany with brown rice and it will serve six.

SERVES 4

1 tbsp coconut, olive or vegetable oil

1 chicken, jointed into 8 pieces (or 8 portions, such as thighs)

2 medium or 1 large aubergine (400 g), cut into chunky cubes

12 large shallots or 6 banana shallots, peeled and halved 200 ml coconut milk 400 ml chicken or veg stock Thumb-sized piece of fresh ginger, grated 4 garlic cloves, grated 1 -2 medium-hot green chillies, sliced Grated zest and juice of 1 lime 2 lemongrass stems, halved 300 g green beans, trimmed About 50g cashew nuts Sea salt and black pepper Handful of coriander and/or basil leaves, chopped, to garnish

PREHEAT the oven to 200 c/fan 180c/gas 6. When it is hot, add the oil to your largest roasting tray and put it into the oven for a couple of minutes to heat up. Take the tray from the oven and carefully add the chicken pieces. Use tongs to turn them over in the hot oil so they are coated then place, skin side up, and season with salt and pepper. Return the tray to the oven and bake for 20 minutes. Take out the tray and add the aubergine cubes and shallots, turning them in the chicken juices with a spoon and nestling them among the pieces of chicken. Return the tray to the oven for 20 minutes. Meanwhile, put the coconut milk and stock into a saucepan. Add the grated ginger and garlic, chilli(es), lime zest and lemongrass stems. Bring to a simmer, stirring, then turn off the heat and leave for a few minutes. Take the chicken out of the oven. Scatter the beans in between the chicken pieces and add the cashews. Pour on the coconut liquor (and lemongrass). Return to the oven for 20 minutes. Scatter over the chopped herbs, squeeze over the lime juice.