We are all curry lovers in our family, including our nine year old son. If cooking a family curry, as opposed to a curry a deux, I tend to err on the side of caution with the spices I use and have therefore always relied on Hugh Fearnley-Whittingstall's Baked Chicken Curry which is mild-ish but extremely tasty.
For New Year's Eve, and to celebrate Rebecca being back home, I wanted to make a curry but was looking for something different. I'd spotted a recipe for Coconut Chicken in a recent copy of Waitrose Kitchen magazine so decided to give it a go. It's quick, easy and delicious!
a lug of olive oil
1 onion, sliced
a couple of garlic cloves, finely chopped
a tsp grated fresh root ginger
1 and a half tsps curry powder
1 tsp ground cumin
1 tsp ground coriander
half a tsp chilli powder
6 chicken thigh fillets, cut into quarters (I used chicken breasts, 1 per person)
400ml can coconut milk
200g long grain rice (I used basmati)
1 lime, juice (optional)
1. Heat the olive oil in a large pan over a medium heat. Add the onion and saute for 10 minutes until soft and starting to go golden, then stir in the garlic and ginger.
2. Mix the spices and use to coat the chicken. Turn up the heat and add the chicken, cooking for 2-3 minutes until browned. Pour in the coconut milk and simmer gently for 10-15 minutes or until the chicken is cooked.
3. Cook the rice according to the pack instructions. Stir the spinach into the chicken and simmer for 2-3 minutes until wilted. Add the lime juice (if using), season, scatter with coriander and serve with the rice.