I was very busy the day that I made this, and knowing that we all fancied a curry that evening, yet, not having time to stand over a stove and cook one, I just threw everything into an ovenproof tray and bunged it in the oven!
Cut up your meat (or veg) into cubes and place into a tub with sliced onions and cover with curry paste. Leave for 20 minutes, minimum, a few hours is better...overnight is best! Apart from the little bit of oil that comes in the curry paste, I didn't use any extra oil to make this dish, so it's relatively healthy too!
Dump the marinated chicken and onions into an overproof dish/tray.
Throw in a handful of frozen peas.
Pour over a can or two of tinned tomatoes. Give everything a mix and bung it in the oven at about 200C for 30 - 40 minutes until the chicken is cooked through.
I stirred the curry half way through cooking, and as the liquid evaporated, it left some parts of the chicken nicely charred.
Serve on a bed of rice...enjoy!