There’s a lot less saturated fat in this curry dish than there is in a takeaway option or even the ready-made jars. Other than the coconut cream, there’s no added oil. Chicken thighs are naturally fattier cuts of meat than breast, so they release a lot of their own juices which makes the chicken even more tender.
For a really interesting new take on a chicken curry, give this baked version a go – serve it up in the same way, with rice and naan breads for a real treat of a dish.
HOW TO MAKE BAKED CHICKEN CURRY
- 2 x 400g cans cherry tomatoes, drained
- 250ml coconut cream
- 1tsp each black and yellow mustard seeds
- 2tbsp garam masala
- 1tsp each coriander, fennel and cumin seeds, crushed
- 1kg boneless, skinless chicken thighs
- Juice of 1 lemon
- To serve:
- fried onions
- 3tbsp toasted flaked almonds
- 5tbsp fresh coriander
Mix the tomatoes and coconut cream and put into an ovenproof shallow dish. Stir in all the spices and then the chicken. Add plenty of sea salt and black pepper. Heat the oven to 170 fan, gas 5.
Bake the chicken for 40 minutes until browned and bubbling. Stir in the lemon juice then top with the onions, almonds and coriander. Serve with pilau rice.