Chicken curry recipe
This recipe uses a few spices that can be hard to get hold of, but your local ethnic foods store should be able to help you out. If you want to recreate those authentic indian restaurant tastes, you need to look a bit further than your local supermarket for some of the ingredients.
Cut the chicken into cubes and set aside. Fry stage 1 ingredients in a heavy-bottomed pan over a medium heat for 5-10 minutes. Add chicken and fry until meat is sealed (about another 10 minutes on medium heat).
Combine stage 2 ingredients in a blender. Blend until the spinach is very fine (not too many large chunks left). It is important to get the spinach as fine as possible so blend another 10-20 seconds for good measure.
Add the mixture from the blender to the pan with the chicken and spices. Simmer on a low heat for 20-30 minutes. It is important not to let the mixture boil too much or the coconut cream will go oily.
Remove the cinnamon stick and cardamom pods (if you can find them) before serving.
Serve with rice.