Apologies for being so quiet on here it’s summer holidays here for me and I really don’t cope very well with no routine ,so I have been struggling a bit of late , so I gave my head a wobble and here I am back in control , a really simple curry that’s packed full of flavour and has a real comfort food feel about it …..
- Chicken thighs
- Chicken tikka paste
- Coconut milk
- Salt & pepper
Melt the butter in a large pan and add the chicken thighs and season well with salt and pepper
Heat the oven 180c / gas mark 5 a moderate heat to keep the chickens cooking whilst you make the curry sauce
Once the chickens are browned on both sides place in the oven to ensure they are cooked all the way through
In the pan you have just removed the chickens from there should be some left over juices, add the onion mushrooms and garlic and fry until soft .
Add the tikka paste and give it a good stir .
Add 1/2 a can of coconut milk and the spinach and stir until the spinach is all wilted
Re add the chicken and spoon the mixture on top of the chicken and simmer until it’s warmed all the way through
You can serve with cauli rice or steamed greens