Chicken curry with spinach and coconut

Name: Chicken curry recipe
Yield: Serves 6
Ingredients: 8tbsp sunflower oil; 400g shallots, finely sliced; 3 cloves garlic, finely chopped; 1tbsp finely chopped peeled ginger; 3tbsp mild curry powder; 8 skinned chicken breasts (about 900g); 5tbsp tamarind paste; 640ml coconut cream; 520g washed baby-leaf spinach; Steamed basmati rice; 12 poppadoms; Mango chutney

Chicken curry recipe needed? This easy chicken and spinach coconut curry is deliciously creamy and can be made a day in advance. Pair with a glass of Pinot Gris for the perfect supper.

By Sybil Kapoor

18 August 2022

Image may contain Food Dish Meal Plant Cutlery and Fork

Lennart Weibull

To drink:

A fresh, aromatic, rounded white to complement the delicately creamy, spicy dish, especially Pinot Gris (or Grigio), from Alsace or New Zealand, or this one from Australia: Blind Spot King Valley Pinot Gris 2014, £7.50, The Wine Society (01438-741177).

Photographs: Lennart Weibull | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze

How to make the perfect curry

Recipe notes