1 x Marion’s Kitchen Malaysian Curry, which includes:
MALAYSIAN CURRY PASTE
DRIED CHILLI & SPICE
1 tbsp vegetable or canola oil
800g (about 1.7 lb) chicken thigh fillets, cut into roughly 4 (1 ½ inch) cubes
3 medium potatoes (about 300g or 10 oz), quartered
2 cups (about 60g or 2 oz) baby spinach leaves
Heat oil in a saucepan over medium-high heat. Fry my MALAYSIAN CURRY PASTE for about a minute or until it starts to smell yummy. Add chicken and cook for about 3 minutes until the chicken starts to change colour.
Now’s the time to add my creamy COCONUT MILK, ½ cup of water and your potatoes. Stir to combine.
Add the DRIED CHILLI & SPICE. Cover with a lid, turn the heat down to medium-low and simmer for 30 minutes. Remove the lid and add baby spinach leaves. Gently simmer for a further 10 minutes to thicken up the sauce. Enjoy!