1 hr 45 mins
Not Too Tricky
serves 6
About the recipe
When it comes to making a knockout curry, you can’t get much simpler than this – simply whiz up your paste, whack everything in the oven and stir through the coconut milk at the end. Serve up with rice, and you’re done.
Ingredients
1 x 1kg butternut pumpkin
2 onions
200g Solanato cherry tomatoes
8 skinless boneless free-range chicken thighs
300g brown basmati rice
1 x 400g tin of light coconut milk
1 lime
1 fresh green chilli
CURRY PASTE
3 cloves of garlic
5cm piece of ginger
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
vegetable oil
½ a bunch of fresh coriander
Top Tip
Serve with a quick carrot salad: scrunch finely sliced red onion with a pinch of sea salt and a squeeze of lime juice. Peel and shave 2 carrots and ½ a cucumber into long ribbons,
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
- Pick the coriander leaves and set aside, then add the stalks to the blender.
- Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
- Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
- Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
- Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
- With around 25 minutes to go, cook the rice according to the packet instructions.
- Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
- Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.
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