BAKED COCONUT & CHICKEN CURRY

Ingredients

coconut shavings 200 g Jasmine rice 4 free-range chicken breasts (skinned and boneless) 300 g butternut, chopped 2 tbls olive oil, to drizzle 400 ml coconut milk 2 tbls coriander, finely chopped lime,wedges 1-2 cinnamon sticks 3 tbls korma paste 3 cups good-quality chicken stock sea salt and freshly ground black pepper, to taste coconut shavings

Cooking Instructions

Preheat the oven to 180°C. Pour the rice into an ovenproof dish. Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil. Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock. Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste. Bake for 25 to 30 minutes, or until the chicken is golden and tender. Scatter with the toasted coconut shavings and serve.

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