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Preheat oven to 200c.
Add the coconut milk, korma paste, mango chutney, ginger puree, garlic powder and chicken stock to a large oven dish.
Use a whisk to mix well then add the rice and coriander.
Mix then place the chicken thighs on top and give them a brush with the sauce below.
Bake in the oven for 1 hour, and serve with your choice of vegetables.