Alex Thurman
Serves 4-6
Handsfree Chicken Curry
The kids were fractious and there was a big pile of laundry making dirty eyes at me... What I needed was a dish that required very little attention while it cooked. So, I decided to chuck a curry in the oven one to see if I could multitask whilst it cooked, et voila! The handsfree curry was born!
45 minCook Time
45 min

Ingredients
- 3 tbsp olive oil
- 100g frozen onion
- 2 tbsp frozen ginger
- 800g chicken thigh fillets
- 100ml korma curry paste
- 400ml coconut milk
- 100g dried apricots
- 500g frozen butternut squash, peeled and diced
- 100ml chicken stock
- 50g coriander
- basmati rice 50-100g dry rice per person
- 200g green beans
Instructions
- Preheat oven 180ºc
- In a large, deep roasting tin, layer oil, frozen onions, frozen ginger, chicken thighs and curry paste - coating the chicken with the curry paste.
- Place in the oven for 15 minutes.
- Meanwhile, chop apricots in half.
- Once the 15 minutes is up, add the coconut milk, stock, apricots and frozen butternut squash, then return back to the oven for 30 minutes more.
- Meanwhile, cook the rice according to the packet instructions.
- Five minutes before the end, steam the green beans.
- Once the 30 minutes is up, check the chicken is cooked, and serve up with chopped coriander.
- ENJOY!
Notes
Make sure that the ingredients are all snuggled up in the roasting tin, otherwise it will dry out and you'll lose all your lube.
7.8.1.2
5
https://www.feedthebrood.com/handsfree-chicken-curry/