1. To make the marinade, take a little more then half the curry paste, around 60g, and mix with a couple of tablespoons of water to loosen it up. Add the garam masala in and mix again. Put the chicken fillets in a glass bowl and cover the chicken with the marinade. Set aside.
2. Mix the coconut milk and stock together, and keep to one side.
3. Heat the oil in a pan on a medium to high heat – I used an ovenproof pan about 30cm in diameter and 8 cm deep, but you can always transfer the chicken and rice to an ovenproof dish later. When hot, fry the chicken till both sides are brown, then lower the heat to medium and remove the chicken to a plate.
4. In the same pan sauté the onions and mushrooms for 2 minutes, then add the rest of the curry paste and fry gently for another couple of minutes. Drain the rice and add it to the onion mixture, and stir until well coated.
5. If you are using a separate baking dish, spread the rice in the baking dish and place the chicken thighs over the rice.
6. Gently pour over the stock mixed with the coconut milk, season to taste, if necessary, and cover with foil or a tightly fitting lid. This is important so that the steam does not escape allowing the rice to cook.
7. Bake for 40-45 minutes at 180°C.
8. Remove from oven and allow to rest with the lid on for 10 minutes before serving. Garnish with chopped coriander and pine nuts.

Tips

• Nice with mint and cucumber raita, kachumber or mango salad or just plain natural yogurt.
• If using our Goan Indian Curry Paste, leave out the Garam Masala

Raita Recipe
350ml Natural yoghurt
½ Cucumber, seeded and finely chopped
Large handful of mint leaves, chopped
Large pinch of salt
½ -1 Green chilli, de-seeded and finely chopped (optional)

To make the raita, mix together all the ingredients.