Coconut chicken curry recipe
 A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful flavour. Serve with freshly cooked rice or cauli rice. Each serving provides 538 kcal, 35g protein, 11g carbohydrates (of which 7g sugars), 39g fat (of which 20g saturates), 3g fibre and 1.6g salt. 4 boneless, skinless chicken thighs, cut into quarters1 tsp ground turmeric1 tsp ground cumin1 tbsp fresh lime or lemon juice1½ tbsp sunflower oil½ tsp fine sea salt 4 boneless, skinless chicken thighs, cut into quarters 1 tsp ground turmeric 1 tsp ground cumin 1 tbsp fresh lime or lemon juice 1½ tbsp sunflower oil ½ tsp fine sea salt 1 tbsp sunflower oil1 tsp cumin seeds1 medium onion, thinly sliced15g/½oz fresh root ginger, peeled and finely grated2 garlic cloves, finely grated½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top½ red chilli, finely chopped50g/1¾oz baby spinach or pak choi, thickly shredded 1 tbsp sunflower oil 1 tsp cumin seeds 1 medium onion, thinly sliced 15g/½oz fresh root ginger, peeled and finely grated 2 garlic cloves, finely grated ½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top ½ red chilli, finely chopped 50g/1¾oz baby spinach or pak choi, thickly shredded Method Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well.Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes.Divide the curry between 2 plates and serve with basmati rice. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes. Divide the curry between 2 plates and serve with basmati rice. Divide the curry between 2 plates and serve with basmati rice. Recipe tips Any leftover coconut milk or coconut cream freezes well for use in other recipes. Buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation.