I’m not much of a fan of pre-prepared food. I’m mostly a cook from scratch kind of girl, but I do like Patak’s Spice Pastes, which are really just blends of spices preserved in oil and not much else. They make putting together a quick midweek curry a complete doddle and they seem to keep in the fridge forever, (although the official guidance is 6 weeks after opening, I keep them for as it long as it takes to finish the pot, usually a few months – I’m hoping Hugh FW will be proud of me 🙂 ). I find, for me, 3 tablespoons of spice paste is just about right in this recipe, but do add more or less to taste.
This is a super simple curry to throw together. It takes well under half an hour and only uses 6 ingredients. It’s perfect for midweek dinners when you don’t have much time but still want a proper home cooked meal.
I use chicken thigh fillets (i.e. chicken thighs without the bone) in this recipe as they are cheaper than breast fillets, much harder to overcook and I prefer the flavour. However, this would also work with diced chicken breast, if that’s what you prefer. Just be careful not to overcook them.
I usually just serve this with some plain boiled rice, but it would also go well with naans and all the pickles and chutneys you want to throw at it. Wine wise I always think chicken curry goes best with a white wine. I’d go for a Sauvignon Blanc or Riesling from Australia or New Zealand…my husband would choose beer 🙂
- Olive oil
- 1 onion, sliced
- 8 chicken thigh fillets (approx. 600g), cut into quarters
- 3 tablespoons Patak’s Tikka Masala Spice Paste (or to taste)
- 400ml coconut milk
- 200g spinach
- 300g basmati rice to serve
- Drizzle a little olive oil in a wide, deep saucepan and add the onions. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until the onions have softened but are not brown.
- Turn the heat up to medium and add the chicken pieces. Fry for about 5 minutes until the chicken is golden brown.
- Add the tikka spice paste and stir to coat the chicken and onions in the spice paste. Fry for another minute, stirring occasionally.
- Add about ¾ of the tin of coconut milk and stir. Bring to the boil and then turn down and cook for 10 minutes.
- While the chicken is cooking you can get on with making your rice and setting the table.
- After 10 minutes, add the spinach and stir until all the spinach has wilted and is mixed in. Do this bit by bit if necessary. If you feel the curry is too thick you can add the rest of the coconut milk.
- Serve the curry with rice and a glass of white wine or a beer.
I am linking this up to Brilliant Blog Posts and Cook Blog Share.