This curry is packed full of flavours. Its zesty,fragrant,spicy with a creamy richness that is exactly how a good curry should be. I normally mix the dry spices together and coat the chicken as I've done with previous dishes but I forgot till half way through and so worried that I'd messed up but nope, it was fine. Which is what I love about curries. They are very forgiving and trust me, with my memory that is a bonus. The step by step guide is easy to follow but it is just a guide. If you want to change it up or swap an ingredient because you don't have it then go right ahead. Why not give this a try and let us know in the comments how you got on? We love to hear your feedback.
Heat a little oil in your pan on a medium heat, add the chicken and fry for 8-10 mns till the chicken has browned and is just about cooked
Remove from the pan and set aside till later.
Heat a little oil in a pan, add the onion and fry till soft (4-5mns )
Add the peppers,garlic and ginger and continue frying for a few minutes
Lower the heat, add the chicken back into the pan and stir till everything is combined
Sprinkle the flour over the the pan and stir till everything is coated
Add the coconut milk,peanut butter,turmeric crumbled stock cube,sugar and chilli flakes to the pan
Stir,increase the heat slightly and simmer for 20 mns
Add the spinach,lime zest and dessicated coconut and stir through
Add the lime juice and S&P ,taste and adjust your seasonings if required. If the sauce is too thick add a little water or milk
Serve with rice and Nan bread or a toasted wrap
Tip-swap the lime for lemon
Tip-swap the spinach for coriander or parsley
Tip-add chopped tomatoes if you like
Tip-add Jalapeno's if you like more of a kick
Tip-swap the chicken for chickpeas
Servings 4