recipe, adding 8
instead of extra
thighs, and make
enough for your
the next day.
Heat oven to 200C/180C fan/gas 6.
Put the chicken in a large bowl with the
lime zest and juice, curry powder, chilli
powder, if using, and seasoning. Mix well,
then toss in the coconut. Place chicken
on a rack sitting in a roasting tin, drizzle
with the oil, then bake for 25 mins until
cooked through and tender. Serve with
mango chutney, lime wedges for
squeezing over and rice, if you like.