Oven-baked Thai chicken rice

Can't seem to think what to write ugh !

Looking for some inspiration , I've been blog hopping for hours but all I got is a grumbling tummy lol

So , I just leave you , lurkers , with this scrumptious one-pot ( that is if you're using a dutch oven , mine is more like a wok slash baking pan , two-pot version ) meal .

Chicken + curry + coconut milk + rice together in one dish sounds like heaven to me and it surely tastes like it  ^___^

If you've seen my chicken curry rice last time , this version is so much better !

This recipe is really quiet healthy if you'll follow the original recipe but since I love to substitute , my version's more fattening .  

Now , I need to eat more of this before I expire from hunger ......

Recipe adapted from BBC GoodFood

Serves 4

1 tbsp oil
1 onion , chopped ( I used a combination of yellow onion and shallots )
400 grams mini chicken fillet ( 10 pieces wings and 75 grams fillet )
4 tbsps Thai green curry or less for milder taste ( scant 2 tablespoons )
250 grams ( a mix of ) basmati and wild rice , rinsed ( jasmine rice )
2  red bell pepper , deseeded and cut into wedges ( yellow and red )
finely grated zest and juice of 1 lime
400 grams reduced-fat coconut milk ( 340 grams coconut milk + 60 grams water )
250 ml boiling water ( hot chicken stock ) 
1 tsp brown sugar and a pinch of salt 
handful of coriander to garnish

* Preheat oven to 200°C . Heat oil in a shallow ***oven-proof casserole dish , stir fry onion until soften ,  5 minutes . Add chicken and curry paste and cook for 3 minutes , stirring to coat .

* Add in the rice and peppers and stir in the lime zest and juice , coconut milk and water ; bring to a boil , cover and put in the oven . Bake for 20 minutes until rice is fluffy . Serve hot .

*** I don't have a stove top to oven casserole dish or Dutch oven so I used the wok , cook all ingredients together in there before pouring the rice mixture into a 10-inch baking pan , cover the top with foil and baked it for 30 minutes .  ( After 20 minutes of cooking , take out the pan , stir the rice mixture  , put back into the oven and cook for another 10 minutes . ) 

* Marinate the chicken with some garlic powder , salt and pepper for at least an hour ( if you have time ) for better flavor ; pan fry until both sides are golden brown .