Coconut, lime and spinach chicken curry

This curry was a surprise success. Getting home from work, tired and hungry, I really had no plans with regards to dinner other than knowing that there was some chicken breasts in the fridge that needed to be used.

This past week in Glasgow, the weather has really turned. Its been pretty cold, windy and raining like there’s no tomorrow, more reminiscent of winter than late August. On nights like this, comfort foods are always welcome and a filling, flavoursome curry ticks all the boxes.

This curry was a bit of a mish mash of ingredients I had to hand, and I have to say, I was shocked at how well it turned out. The flavours were punchy with just the right amount of spice and the coconut and spinach mellowed everything out nicely. I’ve been making a lot of curries recently but this one has to get top spot for being my new favourite.

Ingredients

2 large chicken breasts, diced
2 tbsp vegetable oil
Zest and juice of 1 lime
Cup of coconut cream
2 tbsp soy sauce
3 tbsp sugar
1 tsp ground cumin
2 tsp mild curry powder
1 large handful frozen spinach (if using fresh, use 2 cups)

Method

Dice the chicken breasts and place in a sealable ziploc bag. Whist together the rest of the ingredients except the spinach and add the marinade to the bag. Seal and refrigerate for at least 30 minutes. Once marinated, transfer the contents of the bag to a large frying pan and simmer gently for 30 minutes until the chicken is cooked through and the sauce is reduced down to a thick and creamy consistency. Add the frozen (or fresh) spinach 10 minutes before the end of cooking and allow to wilt down. Serve over rice or noodles.

Serves 2

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