This a mild and creamy curry, you can add more spice if you like it, I would say this is perfect for entertaining, as it suits everyone’s taste buds.
- 2 tbsp olive oil
- 400g shallots, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp finely chopped, peeled ginger
- 1 tsp cumin
- 1 tsp tumeric
- 2 tsp chilli powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- 4 chicken breasts, cut into bite-sized pieces
- 4 tbsp tamarind paste
- 400ml coconut cream
- 500g baby leaf spinach
In a large pan on a medium to low heat, fry the shallots, garlic and ginger in the oil for about 10 minutes or until the onions are soft. Stir in the curry powder and cook for a further 5 minutes.
Increase the heat to high and add the chicken with a pinch of salt and pepper. Once the chicken is browned stir in the tamarind paste and coconut cream, turn the heat to low, and allow to simmer for 15 minutes, or until the chicken is cooked through.
Add the spinach and allow to wilt for a couple of minutes, serve with rice and poppadoms!