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Chicken spinach curry
Chicken spinach curry
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Experience authentic Malaysian flavors with this budget-friendly spicy curry paired with dhal and roti canai.
Ingredients:
  • 36.80 gm vegetable oil
  • 8 chicken thigh fillets, halved
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 long red chilli, thinly sliced
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 75g baby spinach
  • 125.00 ml fresh coriander leaves
  • 800.00 gm steamed jasmine rice, to serve
Instructions:
  • Heat half of the oil in a large, heavy-based saucepan over high heat. Brown chicken in batches for 5 minutes. Transfer to a plate.
  • In the same pan used for cooking the chicken, heat the remaining oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until softened. Stir in the garlic, ginger, cumin, ground coriander, turmeric, and half of the chili. Cook for 2 minutes until fragrant. Add the chicken back to the pan along with lime juice, fish sauce, and 2 tablespoons of water. Season with pepper, cover, and bring to a boil. Reduce the heat to low and simmer for 15 minutes until the chicken is cooked through.
  • Uncover and simmer for 5 to 10 minutes, stirring occasionally until liquid reduces. Add spinach and stir until wilted. Sprinkle with coriander and remaining chili. Serve alongside steamed rice.

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