Mild Curried Coconut Chicken Bake

Looking for something simple, but tasty and mild? Chicken drums and thighs are good but, if using chicken breasts only bake for 35 minutes. 4 – 6 breasts are sufficient.


  • ½ cup (125 ml) coconut cream
  • 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
  • 4 chicken drumsticks, skin on
  • 4 chicken thighs, skin on
  • Ina Paarman’s Chicken Spice


  • ¼ cup (60 ml) coconut flakes, toasted
  • fresh coriander, optional

Adjust the oven rack to the middle position and preheat the oven to 180°C.

Mix the coconut cream and Butter Chicken Sauce in a large measuring jug.

Season the chicken portions with Chicken Spice. Pour about half of the sauce into an ovenproof dish. Pack chicken out in a single layer in the sauce.

Pour the remaining sauce mixture over the chicken.

Bake open for 1 hour until golden brown (35 minutes if using breasts).

Garnish with toasted coconut flakes and fresh coriander if available.

Serve with rice and a salad.

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