1 kg (2.5 lb) boned chicken thighs (pargiot), cut into 3 or 4 pieces each
About 2 tablespoons oil
1 large onion roughly diced
2 teaspoons ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
¼ teaspoon cayenne pepper
4 cloves garlic crushed
1 tablespoons grated fresh ginger
400g (14oz) crushed tomatoes
¾ cup coconut cream
½ teaspoon salt
1 tablespoon brown sugar
Half a lemon or lime squeezed
150g (5oz) fresh spinach roughly chopped
2 tablespoons chopped fresh coriander
How to do it
1. Heat the oil in a large wok or heavy pan over medium-high heat. Add the onion and cook until soft (translucent, not brown). Then add the spices and ginger, and cook while stirring for about 2 minutes. Add the garlic and stir around for about a minute – don’t let the garlic burn.
2. Add some of the chicken – just enough pieces so they do not overlap (slide the chicken pieces inside the onions so they make full contact with the surface of the pan). Cook each side of each piece until they are just browned. Remove the chicken pieces and repeat the process until all the chicken is browned.
3. Add the tomato and coconut cream to the pan, stir and bring to a boil. Add all the chicken pieces, cover the wok/pan, and turn down the heat to a simmer. Cook for about 15 minutes or until the thickest piece is cooked through.
4. Add the sugar, lime/lemon juice and spinach, and stir together until the spinach has wilted – 1-2 minutes. Remove from the heat and add the fresh coriander.
Serve with white or brown rice.
Serves about 6.