Curry chicken and coconut milk bake

Prep: 20 mins
Cook: 80 mins
Curry chicken and coconut milk bake
Warm up with this Indian inspired comfort dish. 
 

2 tbsp vegetable oil

4 skinless chicken breasts

2 onions, chopped

Finger-length piece ginger, grated

3 garlic cloves, crushed

2 tbsp medium curry powder

2 tsp ground coriander

2 tsp ground cumin

2 tsp mustard seeds

2 tsp white or red wine vinegar

2 tsp sugar (white or brown)

2 x 400g tins, chopped tomatoes

400ml light coconut milk (150ml will be used in the main dish and more will be needed for topping)

1 large red pepper, deseeded and cut into large chunks

1 large green pepper, deseeded and cut into large chunks

½ a small bunch coriander, leaves roughly chopped, stalks reserved

For the topping

1½ kg floury potatoes, cut into very large chunks

150ml light coconut milk

1 tsp turmeric

Juice 1 lemon

1 bunch spring onions, finely chopped

Stalks from ½ a small bunch coriander, finely chopped

Heat a deep frying pan and add 2 teaspoons of the oil.

Brown the chicken breasts quickly yet well on both sides, then remove to a plate.

Turn down the heat and add the remaining oil, onions, ginger and garlic then fry gently until soft.

Add the spices and cook for a few minutes, stirring.

Stir in the vinegar, sugar, tomatoes and coconut milk.

Bring to a simmer and bubble for 10 minutes.

Chop the chicken breasts roughly and stir into the pan with any chicken juices then add the peppers.

Simmer for another 20 minutes until the chicken is cooked through and the sauce reduced a little.

Remove from the heat, stir in the coriander leaves and season to taste.

For the topping: put the potatoes in a large pan of water, bring to the boil, and continue to cook on a boil until the potatoes are cooked through.

About 10-15 minutes depending on how big they are. 

Drain well, then tip back into the pan and allow to steam-dry for a few minutes.

Add 150ml of coconut milk and the turmeric to the pan, and mash well.

Squeeze in the lemon juice and some salt, then stir through the spring onions and coriander stalks.

Spoon the chicken masala into a baking dish.

Dollop on spoonfuls of mash to cover.

Can be covered and chilled for up to 2 days (or frozen for up to a month at this point).

Preheat the oven to 200°C / 400°F / Gas mark 6.

Bake in for 25-30 minutes (or 45 minutes from chilled) until hot through and crisping on top. 

Serves
6

Preparation Time
20 minutes

Cooking Time
80 minutes

Main ingredients
Dairy, Chicken, Vegetables, Sugar, Spice

Recipe Type
Dinner

Level of Difficulty
Easy

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