Spicy Thai Chicken Pieces

3 tablespoons Red Curry Paste (or use our red curry paste recipe)
1 tbsp oil
1 kaffir lime leaf, finely shredded or 1 teaspoon finely grated lime zest
1 tbsp sesame seeds
2 tbsp chopped fresh coriander
8 Tegel Mixed Chicken Portions

Preheat the oven to 180˚C.

Combine the curry paste, oil, kaffir lime leaf or lime zest, sesame seeds and coriander. Spread over the chicken pieces.

Place the chicken in a large oven dish lined with baking paper. Bake in the preheated oven for 40 minutes or until the juices run clear when pierced with a skewer.

Serve with rice and a yoghurt, cucumber, red chilli and coriander sauce.