Sauce Ingredients:
2 cups cooked tomato puree
2 cups coconut milk
1/4 cup cooking cream
1/4 cup butter
1/4 cup Curry in a Hurry seasoning

• Add tomato puree, coconut milk and Curry in a Hurry seasoning to a deep pan and let simmer for about 5 minutes, stirring often.
• Reduce temperature & add butter and cooking cream.
• Let simmer until a creamy textured curry sauce is achieved.

Dish Ingredients:
3-4 pcs bone-in chicken thighs
1/4 cup olive oil
1/8 cup lemon juice
4 cups Curry in a Hurry sauce
1/4 cup Curry in a Hurry seasoning

• Marinate chicken thighs at least an hour in advance with Curry in a Hurry seasoning, oil and lemon juice.
• Preheat the oven to 325-350°F.
• Place on a roasting pan skin-side up.
• Roast chicken thighs until an internal temperature reads at 165°F, about 45 minutes.
• Remove from pan and add to Curry in a Hurry sauce skin side up.
• Simmer for another 5 minutes on low heat, allowing for sauce and flavour to infuse.
• Garnish with your favourite fresh herb.