- 2 x 400g cans cherry tomatoes, drained
- 250ml coconut cream
- 1tsp each black and yellow mustard seeds
- 2tbsp garam masala
- 1tsp each coriander, fennel and cumin seeds, crushed
- 1kg boneless, skinless chicken thighs
- Juice of 1 lemon
- To Serve:
- fried onions
- 3tbsp toasted flaked almonds
- 5tbsp fresh coriander
- Mix the tomatoes and coconut cream and put into an ovenproof shallow dish. Stir in all the spices and then the chicken. Add plenty of sea salt and black pepper. Heat the oven to 170C, gas 5.
- Bake the chicken for 40 minutes until browned and bubbling. Stir in the lemon juice then top with the onions, almonds and coriander. Serve with pilau rice.