Chicken and Lime Curry

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This is one of those quick and easy family meals that could also double up as a not too formal dinner dish for friends. As you will see, it's very simple.

I've used chicken drumsticks in my recipe, but you could use any kind of chicken pieces. You could also use turkey, of course, as well as lamb, pork or beef cubes.

Don't worry if you don't have a pan that you can safely pass through the oven at stage two. Simply use a covered skillet and simmer on top of the stove for the required amount of time. 

For four people, assemble the following:

• 1tbs lime pickle
• freshly ground black pepper
• 2 French shallots or 1 onion, finely chopped
• 8 chicken drumsticks, skin on
• 270ml coconut milk
• 1/4 cup oil

Heat the oil in a suitable pan and fry the chicken pieces for 4-5 minutes, turning frequently. Drain them and allow them to cool enough so that you can handle them comfortably.

Heat the oven to 190C, 375F.

Take the skin off the chicken. Pour off all but about 1 tablespoon of oil and reheat it over a moderate heat. Stir in the onion and cook it until soft. Add the lime pickle and freshly ground black pepper. Cook while stirring for about 4 minutes.

Stir in the coconut milk and bring it to the boil. Return the chicken to the pan, cover and bake in the oven for 30 minutes, turning once. Watch the handle, it will be very hot!

Serve with basmati or jasmine rice and a suitable green vegetable such as bok choi.

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