1.4 kg chicken, cut into quarters
(or use 480g chicken pieces), skin and fat removed
6 baby onions, peeled
2 tbs red or green curry paste (or to taste)
1 tbs fish sauce
½ cup low fat evaporated milk
2 drop coconut essence
½ cup salt reduced chicken stock
400g can tomatoes
Juice of 1 lemon
Chopped coriander or basil leaves
- Preheat oven to 190ºC.
- Place the chicken pieces in a large baking dish with the onions.
- Combine the curry paste, fish sauce, milk, essence, stock and tomatoes in a bowl and pour over the chicken. Bake in the oven for one hour or until chicken is cooked through.
- Pour lemon juice over sauce and sprinkle with chopped herbs.