Ingredients
- 2 cups (500ml) chicken stock
- 1 Tbsp (15ml) tomato paste
- 2 Tbsp (30ml) massaman curry paste
- 1 sprig curry leaves
- 8 chicken thighs
- 1 Tbsp (15ml) oil
- 250g green beans, blanched
- 125g sugar snaps, blanched
Method
- Preheat the oven to 200°C.
- In a roasting pan, add stock, tomato paste, curry paste and the curry sprig. Give everything a good stir.
- Place the chicken thighs in the pan, skin-side up. Drizzle with oil and roast for 30 minutes.
- Serve the chicken curry with green beans and sugar snaps.
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