Method
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Put the chicken thighs in a small container or bowl and pour over the Bay’s Kitchen Jalfrezi Curry Stir-in Sauce. Coat the thighs in the sauce and leave overnight or for 1-3 hours to marinade.
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To cook, preheat your oven to 200°C / 180°C fan. Transfer the chicken thighs and sauce to an ovenproof dish and bake the chicken for 35-40 minutes until cooked. Use a sharp knife to cut a small slit in the centre of the chicken to check it’s cooked all the way through.
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Whilst the chicken is cooking, toast the almond flakes in a pan until fragrant and golden. Mix half the chopped coriander, lime juice and zest into the coconut yoghurt. If you’re serving with rice, cook according to pack instructions.
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Once the chicken is cooked through, tip the spinach on top of the chicken and place back in the oven for 5 minutes to allow it to wilt.
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To serve put some rice on each plate (if using) and top with the chicken, spinach and sauce. Dress with a dollop of the coconut yogurt and a sprinkle of toasted almonds.