The most fantastic, low-effort curry you’ll ever put in your mouth. Maximum flavour – incredible creamy spicy rich fragrant savoury deliciousness – courtesy of the fantastic Romy Gill and tweaked by me because I don’t have a big food processor and I like spinach. Feeds 4
- 8 chicken thigh fillets, left whole
- 8-10 cloves garlic, peeled and roughly chopped
- 20g fresh dill, roughly chopped
- 10g ginger, peeled and roughly chopped
- 1 tsp ground turmeric
- 2 birdseye chillis, roughly chopped
- 1 onion, roughly chopped
- 1 lime, juice and zest
- 1 tsp salt
- 2 tsp ground coriander
- 1 tin coconut milk
- 3 tsp veg oil
- Handful fresh coriander, chopped
- 200g spinach
- Pre-heat the oven to 180C fan (200C)
- In a mini food processor, add the garlic, dill, ginger, turmeric, chilli, onion, lime juice and zest, salt, ground coriander and 2 tbsp coconut milk
- Whizz into a paste as fine as you can get it
- Heat the veg oil in a deep, ovenproof frying pan over a medium heat
- Add the paste, stir and cook for 2 mins until it goes a shade darker
- Then add the remaining coconut milk and stir through
- Fry for another 2-3 min until it’s fully combined and bubbling
- Add the chicken thighs and turn them over in the sauce to coat them
- Bring the sauce back to a bubble around the chicken
- Put the pan in the oven uncovered and cook for 45 mins, stirring around the chicken once or twice while it bakes
- While it’s in the oven, steam or stir fry the spinach until wilted. Then put into a sieve and press as much moisture out as possible
- When the bubbling curry comes out of the oven, stir in the spinach and scatter with coriander
- Serve with basmati rice or parathas
If you wanted to make this vegetarian, you could definitely cook the sauce on the hob for 30 mins over a low heat, stirring occasionally. And then just fry some paneer cubes or roast some cauli florets to stir through at the end
Sophie cooks 