Thai Red Curry Chicken

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste.

Remove the paste and keep it covered in the fridge until you need it. About one or two hours before you need to cook the chicken, lay the breasts in a medium, heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next, spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side in a cool place for the chicken to soak up all the flavours.

To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C). Remove the clingfilm , then place the dish on a high shelf and cook for 35-40 minutes, basting with the juices from time to time. Serve the chicken with rice (see our recipes below), garnishing with sprigs of coriander and some lime quarters to squeeze over.