This dish is a take on the standard Thai chicken curry but for me, it packs more flavour and has a tropical touch. It is based on a recipe from the BBC Good Food magazine and I strongly recommend you to try it! Simple to cook though you need to get all your prep done carefully first so it is all ready to go!
Oil of choice
8 skin on bone in chicken thighs
1 large onion roughly chopped
4 garlic cloves finely chopped
3 cm piece of ginger peeled and grated
1 1/2 tsp turmeric
2 tsp cumin powder
3 green chillies halved deseeded and finely chopped
200 gm butternut squash, peeled, deseeded and cubed
150 gm cauliflower florets broken up
225 gm Basmati rice
Bunch of coriander chopped
2 limes zested and juiced
400 ml coconut milk
400 ml chicken stock
- Heat oven to 200C / 180 c fan. Heat a good splash of oil in a shallow casserole or high sided pan that can go in the oven I use a stoneware one, see pic, which is ideal. Fry chicken thighs skin side down til well coloured then remove and put to one side. They will take on a deeper colour in the oven so do not fret. Fry the onion in the same pan til soft and coloured- add the garlic, ginger, turmeric, cumin and chilli. Cook for 2 minutes, then stir in the cauliflower and squash. Add the rice, half the coriander, the lime zest and half the lime juice and a little seasoning. Put the chicken back in the pan on top skin side up this time! Add a little more black pepper to them.
- Heat the coconut milk and stock together gently til just about to boil then pour this around the chicken. Pop the pan uncovered into the oven for 40 minutes or until the liquid has been more or less absorbed and the rice is as you like it. Remove from the oven and add the remaining lime juice and coriander, mixing it in a little amongst the chicken. Serve and enjoy!