Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Combine coconut milk, juice and curry paste in a large jug. Pour into a large roasting pan. Add chicken and turn to coat. Bake for 30-35 minutes or until chicken is cooked; turn chicken halfway through cooking.
2.Meanwhile, cook peas and capsicum in boiling water for 3 minutes or until tender, drain.
3.Add peas and capsicum to chicken in pan; toss to combine. Sprinkle with onion. Serve with rice.
You’ll need to cook 1 ½ cups long-grain white rice. For quick and even cooking, score thickest part of drumstick. Make ahead: Marinate chicken in coconut mixture the day before; keep, covered, in the fridge.
Note
