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1 tbsp essential Waitrose olive oil
1 essential Waitrose onion, sliced
1 tsp grated fresh root ginger
1 ½ tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 x ½ tsp chilli powder
6 essential Waitrose British chicken thigh fillets, cut into quarters
400ml can coconut milk
200g essential Waitrose long grain rice
250g essential Waitrose spinach
1 lime, juice
1 x ½ x 20g pack coriander
1. Heat the olive oil in a large pan over a medium heat. Add the onion and fry for 10 minutes until soft and starting to go golden, then stir in the ginger.
2. Mix the spices and use to coat the chicken. Turn up the heat and add the chicken, cooking for 2 - 3 minutes until browned. Pour in the coconut milk and simmer gently for 10 minutes. You can freeze the dish at this stage, allowing it to cool to room temperature first.
3. Cook the rice according to pack instructions. If cooking the coconut chicken from frozen, defrost overnight in the fridge or in a microwave, then reheat in a large pan. Stir the spinach into the chicken and simmer for 2 - 3 minutes until wilted. Add the lime juice; season, scatter with coriander and serve with the rice and extra lime wedges, if liked.
Typical values per serving: