There is no grinding of spices or careful measuring of ingredients in this curry. Flavour and heat come from two little jars that most kitchens collect along the way: curry powder and chilli powder. It is stunningly easy to make and shop for. Up the ante by serving with boiled rice, mango chutney, poppadoms and raita.
Serves 4
Prep 25 min
Cook 45 min
Ingredients
Method
Unfurl the chicken, slice each fillet into 3 pieces. Dust with flour. Quickly brown in batches in 1-2 tbsp hot oil in a spacious frying pan, transferring to a plate. Peel, halve and thinly slice the onions. Peel and chop the garlic, crush to a paste. Add remaining oil and stir in onions.
Cook briskly, stirring frequently, for about 10 min until wilted and taking colour. Add garlic, chilli and curry powders and cook, stirring constantly, for about a minute. Add the coconut cream and stock and season generously with salt and pepper. Simmer for a few minutes then bury the chicken in the sauce. Reduce the heat, semi-cover the pan and cook for 20 min. Increase the heat, stir in the lemon juice then push the spinach between the chicken pieces. When wilted — a matter of seconds — loosely stir the yoghurt into the curry. Scatter with toasted almond flakes and serve.