Delicious. Instead of a whole chicken, I used bone in breasts. For the curry, I used a tandoori spice mixed with olive oil to form a paste. I spread this on the chicken and added a TB to the green beans and cauliflower. I baked the chicken for about 30 mins on top of the cut up potatoes, 1 red bell pepper sliced, and sliced red onion. After 30 mins, I removed the chicken and added the coconut milk mixture along with green beans and cauliflower to the baking dish. Once I mixed the sauce with the veggies, I replaced the chicken and continued baking 30 mins. While I let the chicken rest, I added a cornstarch slurry to the veggies, and increased oven temp to 375 to cook for about 5 more minutes. Served with basmati rice and cilantro.
