Indian curry chicken

Ingredients for 4 servings:

• 4 chicken thighs with skin, boneless
• 500 ml coconut milk
• 50 g curry paste
• 3 shallots
• 350 g potatoes
• 250 g carrot(s)
• Peanuts, unsalted for garnish
• 1 piece(s) ginger, about hazelnut-sized
• 1 clove(s) garlic
• Sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes and carrots

Preheat the oven to 180°C – 200°C (fan oven). Peel the carrots and potatoes, cut into approximately 5 mm thick slices, and place in a baking dish. Season the thighs with salt and pepper, add them to the baking dish, and roast for about 15 – 20 minutes. In the meantime, press the garlic through a garlic press, grate the ginger, and place the peeled shallots in a measuring jug. Add the curry paste and coconut milk and puree with a hand blender. Season to taste with salt and a teaspoon of sugar. Pour the curry-coconut mixture into the baking dish over the thighs and spread evenly. Then return to the oven for another 10 minutes at 150°C. Sprinkle with the peanuts before serving.