Ingredients:
• 300g washed Basmati rice
• 800g Butcher’s Selection Irish chicken thighs
• 1 diced red onion
• 1tbsp garlic puree (or 2 cloves)
• 1tbsp ginger puree
• 1 tin coconut milk
• 1tbsp olive oil
• 4tbsp dried curry powder
• 2tbsp mild chilli powder
• 2tbsp caster sugar
• ½ tsp cumin
• 200ml chicken stock
• Fresh parsley/ coriander

Method:
• Preheat oven to 200°c.
• Add the rice, onions, stock, spices, curry powder & coconut milk your baking dish & mix well.
• Top with chicken thighs, drizzle with olive oil on top, and cover.
• Bake for 45 minutes, then uncover and bake for another 10 minutes.
• Top with fresh herbs, serve and enjoy with mint yogurt, and mango chutney.