Two of our favourite Dirty Clean Food products combine in one baking dish to deliver a speedy, spectacular family meal! Start with our pasture raised chicken thighs and Turban Chopsticks Korma Paste, save time by using pre-cooked rice then cut down on clean up with the one dish preparation. Hopefully you’re sold already but if you need further incentive..it only takes 10 minutes to prepare this creamy curry prior to popping the baking tray in the oven and walking away. Enjoy.
1 punnet cherry tomatoes, (half halved and half whole)
2 stalks coriander, roughly chopped
2 Lebanese cucumber, sliced
Preheat oven to 200℃
In a small bowl mix onion, curry paste, coconut milk and half a cup of water.
Scatter the cooked rice across the base of your baking dish.
Pour over the coconut curry paste mix.
Place the chicken thighs across the top of the dish and nestle them into the curry sauce a little.
Spoon ½ tbsp of paste across each chicken thigh and spread evenly over the skin.
Pop the tomatoes in around the chicken thighs.
Drizzle the chicken with olive oil and season with salt.
Cook in the oven for 35-40 mins or until the chicken is cooked through.
Serve to the table scattered with cucumber and coriander.
Founder of Turban Chopsticks, Mei Yong, created Turban Chopsticks to give busy mums and dads, working professionals, and enthusiastic home cooks a sneaky shortcut. A shortcut to beautifully home cooked Asian and Indian inspired meals complete with unmistakable authentic flavour. We love their range and know you will too! All their products use the finest, natural, clean ingredients with no added artificial colours, flavours and preservatives, just the way we like it.
Thanks to Kate Flower for creating the recipe and styling this dish and Jessica Wyld for photographing all this deliciousness.