This was another pre-prepared and frozen dinner that satisfied the ‘quick and easy to bung in the oven’ requirements of holiday eating. This was a bit of a ‘taste of the tropics’ that we had with rice and broccoli.
There was a lot of liquid in this dish but that could be largely due to the fact that I used a 400 ml can of coconut cream instead of the recommended 340 ml. It would be just as nice with a little less liquid, maybe even nicer. There was a further suggestion to remove the chicken from the marinade and discard the marinade, then bake or grill the chicken until cooked. I haven’t tried this method as I hate to waste the spicy coconut sauce.
6 chicken thighs
340 ml can coconut cream
1 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 tablespoon ground ginger
Combine coconut cream, turmeric, chilli powder and ginger in a large shallow dish.
Place chicken thighs in marinade and refrigerate overnight.
Pour chicken and marinade into a baking dish.
Bake at 180C for 40 mins or until cooked through.
Serve with rice or vegetables.