Fragrant chicken curry

Instructions

1 If making your own curry paste, in a blender or food processor, blitz all 8 ingredients until smooth. Add a dash of hot water to help the mixture blend.

2 Spray a large lidded saucepan with oil and set over a medium-high heat. Add chicken pieces and cook until browned, turning over to brown both sides. Remove from saucepan and set aside. Reduce heat to medium-low.

3 Add curry paste to saucepan. Cook, stirring, for 2-3 minutes. Add coconut milk and stir to combine. Add 1 cup water. Bring to a simmer. Put chicken back in pan, along with chilli, sugar, cinnamon, star anise, if using, kaffir lime and turmeric, if using. Bring back to a simmer and cook, covered, for about 30 minutes, adding more water if needed. At a minute to go, add spinach leaves and cook until wilted.

4 Meanwhile, cook rice following packet instructions. In a frying pan, heat oil over high and cook winter greens for 2-3 minutes, until tender-crisp. Remove from heat.

5 Serve curry with rice and greens, garnished with fresh coriander and extra sliced chilli, if desired.