Place the chicken, skin-side up, in a heavy-based ovenproof casserole dish. Combine the curry paste, coconut milk, stock and fish sauce and pour over the chicken. Add the lime leaves, cover with a lid ...
Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes ...
Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with ...