First we take meaty, free-range chicken thigh cutlets - skin-on and bone-in for this dish - and marinate them overnight in a rub made from ground spices, garlic, ginger and lemon, before roasting until golden. The collected pan juices then form the basis of the sauce, along with coconut milk and home-made chicken stock. We add crushed lime leaves for their incomparable fragrance and cut the sauce's richness with lime juice and fresh coriander.

Free-range chicken thigh cutlets, star anise, garlic, ginger, lemon, lime juice, turmeric, cinnamon, paprika, pepper, fresh and ground coriander, cumin, onion, lime leaves, salt, red wine vinegar, fish sauce, coconut milk, chicken stock (free-range chicken bones, garlic, onions, carrots, celery, pepper, parsley, bay leaf, water).

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK SMALL: Remove the film and cover with foil. Place in a preheated 180 degree oven for 20 (from fresh or defrosted) to 40 minutes (from frozen). Remove the foil and cook for a further 10 mins, or until piping hot.

TO COOK LARGE: Remove the film and cover with foil. Place in a preheated 180 degree oven for 20 (from fresh or defrosted to 50 minutes (from frozen). Remove the foil and cook for a further 15 mins, or until piping hot. 

DEFROST INFORMATION: suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. 

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving. 

This dish is microwavable.  Please ensure your microwave is large enough to fit the foil tray, or empty into a micro-wave safe container.