Pair a lovely Carmenere with this tangy, mildly spiced coconut chicken. Go easy on the salt to taste the wine at its best.
- 800g skinless, boneless chicken thigh fillets
- 3tbsp korma curry paste
- 2 tbsp vegetable oil
- 2tbsp brown mustard seeds
- 2 bunches spring onions, sliced
- 1 stick of lemon grass, outer leaves removed and
tender centre finely sliced
- 400g tin coconut milk
- a double handful of young leaf spinach
- 2 limes, cut into quarters
Cut the chicken into chunks and mix with the curry paste. Put to one side.
Heat the oil in a large, wide pan and add the mustard seed. Cook for a few seconds, then add the onion and lemon grass. Cook for two minutes, stirring occasionally.
Add the chicken and cook for three to four minutes. Splash in about 7fl oz/200ml water and stir well. Mix in the coconut milk.
Bring to just below boiling point and simmer for fifteen minutes, until the chicken is cooked through and the sauce is single cream consistency. Taste and squeeze in lime juice to taste.
Just before serving, stir in the spinach, letting it wilt a little. Ladle into deep plates to catch the juices, and eat with basmati rice, with the rest of the lime quarters to squeeze over.
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