SPICY CHICKEN CURRY WITH GARAM MASALA, COCONUT + SPINACH: Sooo apparently it’s …
SPICY CHICKEN CURRY WITH GARAM MASALA, COCONUT + SPINACH:
Sooo apparently it’s I’m late to the party as usual BUT here’s a lighter take on one of my favourite comfort foods for a little Friday night inspo! It’s got LEMON GRASS, GARAM MASALA, COCONUT MILK and SPINACH in the sauce (which is actually vegan) so it’s fragrant, delicious and pretty good for you too! ? ——
INGREDIENTS (serves 2 with leftovers):
For the *vegan* curry paste:
1 red chilli
1 lemon grass
3 garlic bulbs
25g coriander (large handful, inc. stalks)
25g of ginger (around thumb size)
175g cherry tomatoes (around 16)
1 tbs garam masala
pinch sea salt
pinch black pepper
1 tbs extra virgin olive oil (a little glug)
x4 diced chicken thighs (you could substitute this with for paneer for a veggie version or cauliflower for vegan)
1 can coconut milk
3 large cubes frozen spinach
Extra chilli + coriander to garnish
1 – Prepare the chicken thighs (skin, debone and chop into chunks). Set aside.
2 – Make the paste by throwing the ingredients into a bullet style blender and blitz until smooth (you may need to do it in batches, depending on how big your blender is!). Taste and adjust the seasoning (e.g. is your chilli hot enough?).
3 – Place the chicken in the pan you plan on cooking with and cover with the paste. Then pour 1/3 can of coconut milk into the blender and briefly blitz to get the last of the paste out. Stir into the chicken. Pop a lid on and set aside to marinade for around 1 hour (minimum) – this is obviously with the heat off!
4 – Once marinated, cook the chicken in the paste on a high heat for around 10mins, then turn the heat down to low and let it simmer with the lid half on for around 30mins. Stir occasionally.
5 – Add in the rest of the coconut milk (as much as you like for desired sauce thickness) plus the frozen spinach, and cook through for a further 5-10mins. Season to taste and serve with fresh naan bread or rice (or both!) plus a squeeze of lemon.