Prep 10 min // Cook 25 min
1kg Chicken Thigh Cutlets (I use the ones with the bone in as it's great for baking)
1 onion sliced
1 red capsicum sliced
2 teaspoon curry powder (Use 1 if you only want a really mild flavour for younger kids)
1 teaspoon minced ginger
3 cloves garlic minced
Salt and pepper to taste
Handful or coriander diced and extra for garnish
1 chicken stock cube (or if you use stock paste 1 tablespoon chicken stock paste)
2 tablespoon tomato paste
300 ml of cooking cream (I used Bulla)
1 tablespoon Oil
Heat oven to 180 degrees and place thigh cutlets in casserole dish.
Heat oil on pan add garlic, ginger, curry powder, onion to pan and sauté until fragrant.
Add capsicum stock cube (or paste) coriander, tomato paste and cream. Simmer for 3 minutes and season with salt and pepper.
Pour mixture over chicken and bake in the oven for 20min and increase heat to 200 degrees and bake for another 20 minutes.
Remove from oven garnish with extra coriander.
erve with rice, pasta or steamed vegetables
Note: This serve makes quite a large quantity, diced the leftover chicken and add some vegetables and turn it into a beautiful chicken curry pie for dinner the following night.