Making your own curry paste couldn’t be simpler with Simon Rimmer’s recipe for a fragrant chicken curry in under 30 minutes.
1 onion, quartered.
4 bird’s-eye chillies
1 tsp ground coriander
2 tsp tamarind pulp , mixed to a paste with 1 tbsp water
1 tbsp caster sugar
2 tbsp vegetable oil
1 x 400ml/14fl oz can coconut milk
400g/14oz spinach
handful fresh mint
small bunch fresh coriander
1 garlic clove
pinch salt
3 chicken breasts, cut into large chunks
200g/7oz potatoes
cooked basmati rice
naan bread
For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind, and sugar in a food processor to a fine paste.
For the curry, heat the oil in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.
Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for five minutes. (Add a little water or stock if the mixture is too thick.)
Add the potatoes and chicken and cook for a further 20 minutes, or until the chicken is cooked through and the potatoes are tender.
Serve the curry with rice and naan bread.
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Coconut chilli chicken
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