• 2 tablespoons sunflower oil
  • 500 g (1 lb) diced boneless, skinless chicken thighs
  • 2 onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon medium curry paste
  • 2 tablespoons tomato purée
  • 75 g (3 oz) creamed coconut, grated
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • 450 ml (¾ pint) chicken or vegetable stock
  • 300 g (10 oz) potatoes, diced
  • salt
  • coriander leaves to garnish

Heat the oil in a frying pan on the hob and gently fry the chicken, stirring, until pale golden. Stir in the onions and fry for a further 5 minutes. Add the garlic and curry paste and fry for a further 1 minute.

Stir in the remaining ingredients, season with salt and bring just to the boil. Transfer to a casserole dish and cover with foil. Place the casserole dish on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 25 minutes or until the chicken is cooked through. Garnish with coriander leaves and serve with warm naan bread or chapattis and wilted spinach.

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