Ingredients

Curry paste – 2- 4 birds eye chillies, depending on how spicy you like it

1 onion

Tsp grd coriander

1 Garlic Clove

2 tsp tamarind pulp – let down with a little hot water then rubbed to form a loose

Tbs sugar

Sauce

1 clove garlic

Salt

400g spinach

Handful mint

Bunch coriander

400ml coconut milk

Oil for frying

3 chicken breasts, sliced

200g cubed, blanched spuds

Boiled rice and naan to serve

Method

1. curry – in a processor, blend the onion, chilli, coriander, garlic and tamarind to a fine paste

2. fry gently in a little veg oil until it releases it’s fragrance

3. pure the coconut, spinach, mint and coriander - add to the paste pan bring to the boil – simmer 5 mins (may need a little water or stock to thin it down)

4. Griddle the chicken until charred, then add chicken and spuds to curry and cook for 5mins

5. serve with rice and naan