麻豆约拍

by Lindsey Bareham from The Trifle Bowl & Other Tales (Bantam Press)

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Without the relish, the curry is subtle & elegant with rice, yoghurt & mango chutney, but I love its extra zing.听It must, though, be made at the last minute so the bright green doesn鈥檛 get a chance to fade.听Chapattis, for scooping or rolling, make a good alternative to rice.

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Serves 6

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Prep time 25 mins

Cooking time 1hr

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Ingredients

50g fresh ginger

1kg chicken thigh fillets

juice of 3 limes

2 large red onions, approx. 350g

2 garlic cloves

25g butter

1 tsp vegetable oil

1 tsp cardamom pods

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp cloves

陆 tsp turmeric

165ml tin of coconut cream

250ml chicken stock

100g young spinach leaves

250ml thick natural yoghurt

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For the relish:

60g bunch coriander

1 large garlic clove

2 red bird鈥檚-eye chillies

50ml lime juice

录 tsp sugar

15g creamed coconut

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Method

1.听听听 Peel & finely grate the ginger.听

2.听听听 Slice the chicken fillets into 3 or 4 strips.

3.听听听 Mix the ginger, chicken & lime juice, then cover & chill.听

4.听听听 Peel, halve & finely slice the onions.听 Peel & chop the garlic.听

5.听听听 Heat the butter & oil in a spacious frying pan & gently soften the onion & garlic, stirring occasionally, for about 15 mins, until wilted.

6.听听听 Crack the cardamoms, extract the seeds & grind to a powder with the coriander seeds, peppercorns & cloves.

7.听听听 Sprinkle the powder over the wilting onions & cook for a couple more minutes.

8.听听听 Add the chicken & its marinade, turning as the pieces firm & colour.

9.听听听 Mix together the turmeric, coconut cream & stock & add to the pan.听 Simmer, stirring occasionally, for 35-45 mins, until thick, dark & creamy.听 Taste for salt (I needed 1 tsp).

10. Just before serving, place the spinach in a bowl, cover with boiling water & leave for 30 seconds.听Drain & stir into the curry.听

11. Serve with a dollop of yoghurt topped with relish.听

12. To make the relish, coarsely chop the coriander bunch, peeled garlic & seeded chillies.听Blitz smooth with the lime juice, 1 tbsp of water, sugar & crumbled creamed coconut.

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Nigel鈥檚 Top Tips

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路听听听听听听听听 Make the relish-cum-sambal at the last minute so it鈥檚 bright green colour doesn鈥檛 fade.

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路听听听听听听听听 If you haven鈥檛 got a pestle & mortar, use a rolling pin & heavy bottomed bowl; but do put one on your Christmas wish list if at all possible.