1 teaspoon each of turmeric, ground coriander and cumin
Pinch of salt
2 courgettes, diced
1 onion, diced
2 peppers, diced
1 x 400ml can of coconut milk
1 x 400ml can of chopped tomatoes
Fresh coriander to garnish
Heat the oven to 180. In a bowl mix together the spices, salt and juice of 1 lime. Divide and spread over the chicken then set aside.
Take all of the diced vegetables and place them in a 1.9l Pyrex® Cook & Go Glass Dish. Pour over the canned tomatoes and coconut, mix then place the chicken on top.
Cook for around 30 mins until the chicken is cooked. Remove, garnish with fresh coriander then divide up into Pyrex® Cook & Go Glass Dishes. Store in the fridge or freezer when cooled or simply just pop it in your bag and head to the office!