Peanut butter chicken

Boil the kettle and preheat the oven to 180°C, gas mark 4. Put the stock paste and creamed coconut in a mixing bowl. Whisk in 250ml just-boiled water, then whisk in the curry paste and lastly the drizzler. Put the chicken chunks in a large baking dish or tray and pour over the sauce. Cover with foil and bake for 25 minutes.

Remove and discard the foil. Stir the chicken and sauce, then stir in the broccoli. Return the traybake to the oven and cook for a further 10 minutes, until the chicken is cooked through with no pink meat and the juices run clear.

Just before the chicken is ready, heat the noodles according to pack instructions. Combine the noodles with the chicken, broccoli and sauce, and serve scattered with sliced red chilli and salad onions. Add a squeeze of lime juice, if liked.