Chicken & Spinach Curry

• Chicken thigh(600 g)
• Basmati Rice(250 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Coconut milk(200 ml)
• Spinach(200 g)
• Olive oil(1 tbsp)
• Curry Powder(2 tsp)
• Garam Masala(2 tsp)
• Turmeric(1 tsp)
• Cumin(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Cut the {Chicken thigh} into irregular bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, and grate the {Ginger}. Rinse the {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Cook the {Basmati Rice} in a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook until tender.

   ~15 min

3. 3

   Meanwhile, heat the {Olive oil} in a large deep pan over medium heat. Add the {Onion} with half the {Salt} and cook until softened and lightly golden. Stir in the {Garlic}, {Ginger}, {Curry Powder}, {Garam Masala}, {Turmeric}, and {Cumin} for 1 minute until fragrant.

   ~6 min

4. 4

   Add the {Chicken thigh} and cook, stirring often, until the pieces lose their raw color. Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Coconut milk}, remaining {Salt}, and {Black pepper}.

   ~4 min

5. 5

   Bring the curry to a gentle bubble, then lower the heat and simmer until the sauce thickens and the chicken is cooked through.

   ~12 min

6. 6

   Stir the {Spinach} into the curry a handful at a time until wilted and folded through the sauce. Fluff the rice and serve the curry over it, topped with {Fresh cilantro} if using.

   ~2 min