Ingredients

Method

• 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

Ingredients

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.