Chicken, tomato and coconut milk curry

Step 1

For the curry paste, place ingredients in a food processor and whiz until a smooth paste.

Step 2

Preheat oven to 200°C.

Step 3

Place chicken, skin-side up in a casserole dish and spread 2 tablespoons of curry paste over the top. Drizzle with oil and season. Place in the oven and roast for 35 minutes or until skin is light golden.

Step 4

Meanwhile, heat ghee in a separate pan over medium heat. Add curry paste and cook, stirring constantly, for 10 minutes until fragrant and onion has cooked. Add tomatoes and chicken stock and stir to combine. Add coconut milk and bring to a simmer. Cook, stirring occasionally, for 35 minutes or until slightly reduced. Season to taste.

Step 5

Remove chicken from the oven and carefully pour the hot curry sauce over the chicken. Return to the oven and reduce heat to 160°C. Bake for 1 hour or until thick and reduced and chicken is very tender.

Step 6

Remove from oven and set aside to rest for 15 minutes.

Step 7

Divide rice between serving bowls and top with curry. Scatter with flaked almonds, curry leaves, Thai basil, coconut and chilli, to serve.