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Coconut chicken and spinach curry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
2 T butter
2 medium onions, sliced
4 clover garlic, diced
2 T ground coriander
1 T ground cumin
¼ t ground cloves
1 t chilli powder
4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 x 400 ml can coconut cream
2 stalks lemon grass, bruised
1 large red chilli, deseeded and sliced into thin strips
Sea salt
1 large bunch fresh spinach, washed and roughly chopped
Juice of 1 lime
Jasmine rice, steamed, for serving

Method

Heat the olive oil and butter in a large heavybased saucepan.

Add the onion and cook over a medium heat, stirring occasionally, for 10 minutes, or until softened.

Add the garlic and cook for a further 2 minutes, then add all the spices and cook, stirring until fragrant.

Turn up the heat and add the chicken.

Cook, stirring occasionally, for 2 to 3 minutes, then add the coconut cream and lemon grass and stir until mixed.

Bring to a simmer.

Add the chilli strips and salt, to taste.

Just before serving, add the spinach and stir through until just wilted.

Remove from the heat, add a squeeze of lime juice and serve with steamed jasmine rice.