Ingredients

• chicken - skinless chicken thigh fillets - 8
• chicken - oil - 1 tbsp.
• chicken - large onion - 1 (diced)
• chicken - ginger - 1 tbsp. (minced)
• chicken - garlic cloves - 5 (minced)
• chicken - black pepper - ½ tsp.
• chicken - large tomatoes - 3 (chopped)
• chicken - turmeric - 1 ½ tsp.
• rice - boiling water - ¼ cup (60ml)
• rice - saffron threads - pinch (roughly ⅛ tsp.)
• rice - basmati rice - 1 cup (225g)
• rice - coconut oil - 1 tsp.

Preparation Instructions

1. Preheat the oven to 360°F (180°C). Line a loaf tin with baking paper.

2. Slice the spring onion into thin rings. Cut the crusts off the bread and soak it in the milk. Once bread is softened squeeze out the excess milk and mix together with the spring onion, egg, curry paste, salt and minced chicken.

3. Transfer the meat mixture into the cake tin and bake in the oven about 40 minutes until cooked through and browned.

4. Serve straight away with vegetables and rice noodles or store in the fridge for up to 4 days. Reheat on a pan or in the oven.