Chicken Curry Bake

Chicken Curry Bake (serves 4)

Ingredients:

4 chicken thighs (can be substituted for breasts, legs etc)

3 tablespoons oil

1 brown onion chopped

3 cloves of garlic sliced

1 tablespoon curry powder

½ teaspoon turmeric

1 teaspoon ginger

Salt and pepper to taste

1 can (400ml) light coconut cream

1 cup chicken stock

Extras: broccoli, cauliflower, carrots, peas, spinach.

1. Pre heat oven to 180ºc

2. Place chicken in oven in a suitable baking dish while preparing sauce (about 10-15 min)

3. Heat oil in frying pan, add chopped onion and sliced garlic. Brown for 2 minutes.

4. Add curry powder, turmeric, ginger and salt and pepper to taste. Cook while stirring for 2 minutes.

5. Pour in coconut cream and chicken stock. Bring to the boil.

6. Remove chicken from oven, pour over sauce and add optional vegetables. I just added broccoli. Cover with aluminium foil and bake for 60 minutes or until chicken is cooked.

Serve with rice.