When you're browning the chicken you want to do this over a high heat so the outside gets nice and brown and crispy and then the chicken will continue to cook through when it’s simmering in the sauce.
In a large frypan or sauté dish, heat a little coconut oil or butter over medium-high heat. Add the sliced chicken and cook until golden brown, around 5-7 minutes. Remove from the heat and set aside.
To make the curry sauce, add a little more butter or coconut oil to the same pan, then add the onion, ginger, garlic, salt and pepper; cook for 5 minutes or until softened.
Add the spices and cook for another couple of minutes until fragrant.
Add the frozen spinach, chopped tomatoes and coconut cream. Cook over medium heat for 10 minutes.
Remove the sauce from the heat and allow it to cool slightly before adding it to a blender or food processor; blend until the sauce is smooth and creamy.
Add the sauce back into the pan and along with the chicken. Simmer for another 15 minutes or until the sauce has reduced and the chicken has cooked through; season to taste.
In the meantime, cook the rice as per the packet instructions and steam the green beans for 3-5 minutes until they are cooked through but still have a nice crunch.
Serve the curry alongside the rice and green beans with a dollop of yoghurt.
VARIATIONS
Vegetables
You can swap out the green beans for steamed broccoli.
We used frozen spinach but you can also use fresh spinach or baby spinach if you’d prefer.
Protein
For a vegetarian option swap out the chicken for paneer. Cut into cubes and cook for 2 minutes or so on either side until golden brown before adding to the curry sauce.
Other
We love serving this with a dollop of good quality mango chutney. The sweetness pairs perfectly with the spicy, savoury spinach sauce.
