The best part about this tandoori chicken curry is that it can be whipped up in one tray. Serve it with naan for a dinner worthy of any table.
Ingredients
400g canned diced tomatoes
1/2 cup salt-reduced chicken stock
1/3 cup tandoori paste
270ml coconut milk
1kg chicken thigh fillets, fat trimmed (each cut into 3 pieces)
1 brown onion, cut into thin wedges
1 cup Woolworths long-grain rice
1/2 lemon, juiced
60g baby spinach leaves
1/4 cup dry roasted cashews, roughly chopped
Method
Step 1
Preheat oven to 220°C/200°C fan-forced.
Step 2
Combine tomatoes, stock, paste and milk in a 25 x 31cm (5cm deep) baking tray. Stir in chicken and onion. Bake for 30 minutes or until chicken is cooked through.
Step 3
Remove tray from oven. Add lemon juice and three-quarters of the spinach. Season with pepper. Stir to combine. Bake for a further 5 minutes or until spinach has wilted.
Step 4
Scatter over cashews and remaining spinach. Serve with rice.