Coriander Chicken Thigh Coconut Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, lay the marinated chicken onto a foil lined baking tray.

Roast on the middle shelf until brown and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside to rest for a couple of mins.

While the chicken is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the onion to the pan and cook until softened, 8-10 mins. 

Add the mustard seeds and cook until they start to pop, 1-2 mins, then pour in the remaining coconut mixture, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Season with pepper, then bring to the boil. Reduce the heat to medium-low and simmer, 10-15 mins.

While everything's cooking, roughly chop the spinach with some scissors.

Once the sauce is cooked, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat and squeeze in the remaining lime juice. Taste and add salt and pepper if needed.