Peanut Coconut Chicken Curry

• Chicken thigh(700 g)
• Basmati Rice(300 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Curry Powder(2 tbsp)
• Ground Coriander(1 tsp)
• Turmeric(½ tsp)
• Tomato paste(1 tbsp)
• Peanut butter(3 tbsp)
• Coconut milk(400 ml)
• Chicken Broth(250 ml)
• Spinach(120 g)
• Lime(1)
• Coriander(2 tbsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

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

   ~12 min

2. 2

   Heat the {Vegetable oil} in a large deep pan over medium heat. Cook the {Onion} with {Salt} for 5 minutes until softened, then stir in the {Garlic}, {Ginger}, {Curry Powder}, {Ground Coriander}, and {Turmeric} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Chicken thigh} and {Black pepper}. Stir for 3 minutes until the chicken loses its raw look, then mix in the {Tomato paste} and {Peanut butter} until the pieces are well coated.

   ~4 min

4. 4

   Pour in the {Coconut milk} and {Chicken Stock}. Bring to a gentle bubble, then reduce the heat and simmer for 15 minutes, stirring a few times, until the sauce is thick and the chicken is tender.

   ~15 min

5. 5

   Meanwhile, put the {Basmati Rice} in a saucepan with 600ml water. Bring to a boil, cover, and boil gently for 10 minutes, then take off the heat and rest for 5 minutes before fluffing.

   ~15 min

6. 6

   Stir the {Spinach} into the curry until wilted, then squeeze in half the {Lime}. Taste and adjust with more lime if you like. Serve the curry over the rice with the {Fresh cilantro} scattered on top.

   ~5 min