Ingredients
Serves: 4
- 6 boneless Irish chicken thighs, each cut into three or four good sized chunks
- 1 onion, finely diced or 250g frozen diced onions
- 80g Irish butter
- 1 Tikka sachet
- 2 cloves garlic
- 10g ginger, finely grated
- 2 tblsp tomato purée
- 200ml milk
- 400ml cream
- 200g crème fraiche
- 4 or 5 ‘nuggets’ of frozen spinach
- Toasted flaked almonds to garnish and add texture
Method
- Gently fry the onion in the butter until soft, then add the spice blend, garlic, ginger and the tomato purée. Stir and cook for a couple of mins.
- Take off the heat, add the milk, cream and crème fraiche, return to a gentle heat, stirring frequently. Once it's bubbled a couple of times, take off the heat and blitz to a smooth sauce.
- Add the chopped chicken and cook for 15 minutes, then pop in the spinach and cook for about another 5 to 8 mins until the chicken is cooked and the spinach distributed nicely throughout the curry. Set aside.
Assembly
- Cook some packet basmati rice, allowing 80g of raw rice per person, or reheat enough microwave rice for 4 people. Set aside.
- Mix 200g of full fat Greek yoghurt with a quarter of a diced cucumber, a deseeded chopped tomato, and a deseeded diced green chilli. Set aside in the fridge until you’re ready to serve.
- Onto warm plates spoon generous amounts of rice, cover with the chicken curry and place a dollop of riata to side, sprinkle with the toasted almond flakes. Enjoy!
Tip: As an alternative to using the fresh garlic and ginger as above, blitz equal amounts of fresh ginger and garlic to a rough paste in your food processor, spoon into the divots of an ice tray, cover with a little cooking oil and pop into the freezer. Simply pop one or two cubes into your curry to add zingy freshness and depth.
