This deliciously simple curry features a homemade spice paste, which is used to marinate the chicken and flavour the curry. It’s simple and flavourful, making this the perfect weeknight meal...
Making the curry paste Preheat the oven to 200ºC. Fit the Knife Blade. Add garlic, ginger, fresh coriander, chilli, tomato paste, cumin, ground coriander, garam masala, turmeric, curry powder, oil, water and salt into the Appliance bowl. Mix until well combined for 30 seconds on speed 1.
Making the curry Transfer 2 Tbsp of the curry paste into a bowl. Add chicken thighs. Toss to coat and set aside. Add the remaining curry paste into a large, high sided baking tray or casserole dish. Add water and coconut milk. Mix until combined with the curry paste. Add rice. Mix until combined. Add butternut squash and tomatoes, ensuring they are evenly distributed.
Assemble the Express Serve attachment with the Slicing Disc. Place the baking tray underneath the attachment. Slice onions into the baking tray using the Pusher on speed 1. Distribute onion slices evenly over the rice and vegetable mixture. Top with the marinated chicken, skin side up. Cover tightly with foil Bake for 30 minutes at 200ºC. Remove the foil and continue. Bake for 30 minutes at 200ºC. Remove from the oven and let rest for 5 minutes.
To serve Top curry with yoghurt and coriander. Serve with lime wedges.