Butternut and chicken curry bake

Serves 4-6

500 g butternut, cut into pieces

2 red onions, quartered

1 ml (1/4 t) ground cinnamon

1 ml (1/4 t) cumin seeds

salt and freshly ground black pepper

30 ml (2 T) olive oil

8 chicken drumsticks

50 g (1 packet) Butter Chicken paste

1 small can (165 ml) coconut cream or milk

125 ml (1/2 c) shredded spinach

basmati rice

Preheat the oven to 200 °C and arrange the butternut and red onions in a greased ovenproof dish.

Season with the cinnamon, cumin seeds, salt and pepper.

Drizzle the vegetables with half the oil and roast for 10 minutes.

Meanwhile heat the remaining oil and brown the drumsticks.

Stir in the butter chicken paste, coconut cream or milk.

Add the drumsticks and coconut milk to the vegetables and cover the dish with aluminium foil.

Bake for 30 minutes or until the chicken is done.

Scatter the fresh spinach on top and serve with basmati rice.

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