A simple, creamy chicken curry that serves 4. It can be made in advance and improves on standing – a great time saver. It’s also a pleasant alternative to a Thai green curry, and it’s very warming on a cold day.
Creamy chicken curry
In a large lidded pot, add enough vegetable oil to coat the bottom, then toss in 2 finely sliced onions and 2 cloves of crushed garlic. With the lid on, fry gently for about 5 minutes then add 30ml freshly grated ginger and 5ml turmeric, and stir. Add 400ml coconut cream, about 10 fresh curry leaves and 4 thickly sliced chicken breasts. Simmer gently with the lid on for half an hour. When ready to serve, add the juice of 1 freshly squeezed lemon, a handful of chopped fresh basil and 2 big handfuls of baby spinach leaves. Season with salt.
Serve immediately with steamed basmati or jasmine rice. If you want to jazz it up a bit, drop in a few roasted cashew nuts or crushed peanuts directly before serving and add a few crunchy poppadoms on the side.
Curry leaves are available at most large Pick ’n Pay and Spar stores.