Chicken Tamarind Curry With Turmeric Rice

Add the rinsed jasmine rice to a saucepan with the turmeric, a pinch of salt and 450 ml cold water. Bring to the boil, then cover, reduce the heat to very low and cook for 12–15 minutes until the water is absorbed. Remove from the heat and leave covered.

While the rice cooks, mince the garlic, finely grate the ginger and roughly chop the creamed coconut. Finely chop the coriander, including the tender stalks, and keep it aside for the yoghurt and garnish.

Heat the cooking oil in a large frying pan over medium-high heat. Add the garlic, ginger and curry powder and cook for 1–2 minutes, stirring, until fragrant.

Mix the chicken stock, tomato paste, tamarind paste, creamed coconut and sugar with 400 ml hot water. Pour into the pan and simmer for 4–5 minutes until it begins to thicken into a glossy curry sauce.

Stir the spinach into the sauce and cook for 1–2 minutes until wilted. Add the chicken pieces and a pinch of salt, cover and simmer for 10–12 minutes, or until the chicken is cooked through and the sauce is rich and thick.

Stir half the black sesame seeds through the turmeric rice. Mix most of the coriander into the natural yoghurt. Spoon the rice into bowls, top with the chicken tamarind curry, add a generous dollop of coriander yoghurt and finish with the remaining sesame seeds and coriander.