Chicken and Spinach Curry
1 tbsp sunflower oil
2–3 tbsp curry paste
340g/12oz potatoes, cubed
1 x 400ml/14fl oz can full-fat coconut milk
250ml/8fl oz/1 cup chicken stock
4 boneless, skinless chicken breasts, sliced
250g/9oz baby spinach leaves
a large handful of fresh coriander (cilantro)
a small handful of fresh mint
salt and ground black pepper
3 tbsp toasted flaked almonds
1 Heat the oil in a pan, add the curry paste and cook for 2 minutes, stirring. Add the potatoes and cook for 2–3 minutes, stirring, until they start to brown.
2 Add the coconut milk and 125ml/4fl oz/½ cup stock, season with salt and pepper and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes. Stir the chicken into the sauce and cook, covered, for 10–15 minutes until the chicken and potatoes are cooked through.
3 Finely chop the spinach and coriander and stir into the sauce. Bring to the boil and cook for 2 minutes. Add the remaining stock, if needed, and simmer for 2–3 minutes.
4 Serve the curry in shallow bowls, garnished with toasted flaked almonds, with rice or warmed naan breads.
|Chicken and Spinach Curry|