Ingredients

• 1½ lb (675 g) boneless, skinless chicken thighs
• Salt and freshly ground pepper
• 4 tbsp vegetable oil
• 1 cup thinly sliced onions
• ½ cup coarsely grated peeled apple
• 2 tbsp Japanese curry powder (page 248)
• 1 tbsp chopped fresh ginger
• 1 tbsp chopped garlic
• 2 tbsp all-purpose flour
• 2 cups chicken stock
• 4 cups baby spinach
• 2 tbsp finely chopped fresh cilantro

Instructions

1. Cut chicken thighs into 2-inch pieces. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high heat. Add chicken in batches and sear for 1 to 2 minutes per side or until lightly golden. Reserve.
2. Reduce heat to medium. Add remaining 2 tbsp oil and onions to skillet and sauté for 2 minutes or until onions are softened. Add apple, curry powder, ginger and garlic and sauté for 1 minute or until fragrant.
3. Stir in flour and cook, stirring, for 1 to 2 minutes to cook out floury taste. Stir in stock a little at a time until well combined. Bring to a boil, stirring. Reduce heat and simmer for 2 minutes to thicken. Taste and adjust seasoning.
4. Return chicken and any juices to skillet and cook in sauce for 10 minutes or until meat is cooked through. Stir in spinach and cook for 1 minute or until spinach wilts. Garnish with cilantro just before serving.

Ingredients

• 2 tbsp turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cardamom
• ½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp freshly ground pepper
• ¼ tsp cayenne pepper
• ¼ tsp ground cloves
• ¼ tsp ground fennel

Instructions

1. Combine all spices in a small bowl and stir until uniform. Curry powder keeps well in a sealed container.