Goan Inspired Chicken Xacuti Curry

Meanwhile, halve, peel and thinly slice the onions. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the  sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onions are cooking, peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice.

Once caramelised, add the garlic, curry powder and half the chilli to the onions. Fry for 1-2 mins. 

Scoop the onion and spices out of the pan and transfer to a blender. Pulse until finely chopped and combined. TIP: If you don't have a blender, transfer the onions to a bowl. 

Add a drizzle of oil to the (now empty) frying pan on medium-high heat. Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. 

Once browned, add the curry paste (or reserved onions if not using a blender). Add the cider vinegar, coconut milk, chicken stock paste, water for the sauce and sugar for the sauce (see pantry for both amounts). Stir well to combine.  

Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the sauce has cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste the sauce and season with salt and pepper if needed. 

When the rice has cooked, stir through the peas.