Chilli & turmeric chicken

Cut the chicken thigh fillets into roughly 2.5cm chunks and put in a large bowl. Add the turmeric, 1 tbsp oil, the cornflour and 1 tsp salt. Mix together thoroughly, making sure the fillets are as evenly coated as possible. Cover and marinate in the fridge for at least 30 minutes (up to 24 hours), until you are ready to use.

Put the onion, garlic and ginger into a food processor; pulse until finely chopped. Drizzle the remaining 4 tbsp oil into a large nonstick wok or frying pan and add the onion mixture and ½ tsp salt. Set over a medium heat and fry for 10 minutes, stirring frequently, until softened. Meanwhile, finely chop the chillies in the same processor bowl (no need to wash it).

Add the marinated chicken and chopped chillies to the pan. Stir fry over a medium heat for 8 minutes, until the chicken is cooked through, no pink meat remains and the juices run clear. Pour over the coconut cream, tamarind paste and remaining ½ tsp salt and bring to the boil. As soon as it comes to the boil, turn off the heat, add the spinach and stir through until it wilts. Add the lime juice before serving with rice, if liked.