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Baked coconut and chicken curry

30 minutes

Baked coconut and chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g jasmine rice
4 free-range chicken breasts
300 g butternut, chopped
2 T olive oil
1 x 400 g can coconut milk
2 T chopped coriander
zest and juice of 1 lime
1 stick cinnamon
1 x 5 g korma spice kit
3 T korma paste
½ cup chicken stock
sea salt and freshly ground
black pepper
½ x 120 g punnet organic
coconut, shaved and toasted

Method

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Pangrilled steak with pasta pockets and butternut mash

Polenta encrusted calamari with warm caponata

Baked organic brinjal with tomato and cream

Toasted linguine with tomato, chorizo and mussels

Linguine with organic lettuce and avocado basil sauce

Walnut pomegranate chicken

Air-fried harissa chicken skewers

Steamed mushroom cabbage rolls with beetroot risotto

Baked organic butternut and chicken with corn pasta

Baked organic spinach crusted trout

Baked organic brinjal with tomato rice

Baked coconut and chicken curry

Baked coconut and chicken curry

Ingredients

Method