This recipe is easy and quick because you basically throw everything in the baking dish. As the Curry Chicken bakes the sauce starts forming, this is why you pull it out half way through the baking process to give the sauce a mix and turn the chicken. To thicken the sauce, you pour it in a pan and bring it to a boil and let it reduce. The sauce should be a little spicy and a little sweet.
If you don't like using chicken on the bone, you can use just boneless chicken but I do advice you use both breasts and thighs as breasts do tend to be more dry and the dark meat really adds to the dish. If you use all boneless meat, before serving, shred the chicken and mix up the dark and white meat. If you are vegetarian, substitute the chicken with tofu chunks or veggies, but obviously you won't need to cook these as long as chicken.
Still delicious the next day! I like pouring some sauce on my rice the night before and letting it soak up the sauce then warming it up the next day......talk about good stuff! I think it's even better the next day after the rice soaks up all that flavor!!!!