200g Pasta Roma Chilli Pasta Sauce
200ml MA’s Coconut Milk
1 tsp MA’s Mustard Seeds
2 tbls MA’s Unroasted Curry Powder
1 tsp MA’s Cumin Seeds, crushed
750g boneless, skinless chicken thighs
Juice of 1 lemon
Handful of fried onion
Chopped coriander leaves to sprinkle
Salt to taste
Preheat over to 170°C.
Mix pasta sauce and coconut milk in an ovenproof deep dish.
Stir in all the spices adjust salt to taste and add the chicken.
Bake the chicken for 35 minutes until cooked through.