Chicken curry with spinach and coconut
To drink:
A fresh, aromatic, rounded white to complement the delicately creamy, spicy dish, especially Pinot Gris (or Grigio), from Alsace or New Zealand, or this one from Australia: Blind Spot King Valley Pinot Gris 2014, £7.50, The Wine Society (01438-741177).
Photographs: Lennart Weibull | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze
Ingredients
Serves 6
This creamy chicken curry can be made a day in advance. If you want the spinach to retain its vivid colour, prepare it ahead and add just before serving.
To serve:
Chicken Curry Recipe Method
Step 1
Set a wide saucepan over a medium-low heat. Once hot, add 5-6 tablespoons of the oil, followed by the shallots, garlic and ginger. Fry gently for 10 minutes, or until the onions are soft and golden. Stir in the curry powder and cook for a further 5 minutes.
Step 2
Cut the chicken breasts into 2.5cm chunks. Add the rest of the oil to the spiced shallot mixture, increase the heat to high and stir in the chicken with a pinch of salt. Stir briskly until the chicken is coloured, then immediately mix in the tamarind paste and coconut cream. Bring to a simmer and reduce the heat to low. Season to taste, partially cover the pan and gently simmer for 15 minutes.
Step 3
Meanwhile, drop the spinach into a large pan of boiling water. As soon as it has returned to the boil, drain in a colander and cool under cold running water. Squeeze dry, unfurl and place in a bowl. Cover and chill until needed.
Step 4
Once the chicken has cooked for 15 minutes, remove from the heat and cool as quickly as you can. Add the spinach now if you are not concerned about it losing colour. Once the curry is tepid, store covered in the fridge.
Step 5
Shortly before serving, reheat the chicken curry, then, if necessary, stir in the blanched spinach and simmer for 5 minutes.
