Step 1

Preheat the oven to 180ºC/350ºF/gas

Step 2

To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil. Pick the coriander leaves and set aside, then add the stalks to the blender. Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray. Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes. Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat. Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking. With around 25 minutes to go, cook the rice according to the packet instructions. Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through. Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.