Goan Chicken Breast Xacuti Inspired 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 red 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 straight to a bowl. 

Add another drizzle of oil to the (now empty) frying pan on medium-high heat.

Once hot, fry the diced chicken until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, add the blended curry paste (or reserved onions if not using a blender), cider vinegar, coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken. 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: The chicken is cooked when no longer pink in the middle.

Once the chicken 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.