Curry chicken traybake

Ingredients:

• 2 onions, sliced in 1cm rings 
• Salt and milled pepper 
• 2 packets (14) chicken portions (we used drumsticks and thighs) 
• 1 packet (100g) butter chicken curry paste 
• 1 can (400ml) coconut milk 
• ½ –1 cup (125-250ml) chicken stock (or water) 
• 1 packet (300g) fine green beans 
• Cooked rice and fresh coriander, for serving

Method:

1. Preheat oven to 200°C. 
2. Place onion rings in a deep oven dish, season chicken pieces and place on top. 
3. Combine curry paste, coconut milk and ½ cup chicken stock and pour into the dish. 
4. Bake for 45-50 minutes. (If you prefer more sauce, you can add a bit more stock or water after half an hour.) 
5. Add beans to dish and bake for another 5-10 minutes. (You could also blanch the beans while baking the chicken and simply serve them on top to speed things up.) 
6. Serve on a bed of rice and garnish with coriander.