I do love a nice hot spicy curry but now and then I just like a mild curry, if mild but still tasty is what you’re looking for, this is it.
4 chicken breasts, cut into mouth-sizes pieces
2 1/2 tsp mild curry powder
1 tsp salt
1/2 tsp black pepper
2 Tbsp coconut oil
1 medium onion, chopped
1 (14oz) tin coconut milk
2 1/2” piece fresh ginger, peeled
4 cloves garlic
1 tsp cumin
1 tsp turmeric
1 1/2 tsp coarse grain mustard
5oz spinach (I used the frozen type)
Toss the chicken with curry powder, cumin, turmeric, salt, and pepper in a medium bowl.
Heat the oil in a large frying pan. Add onion and cook, stirring, until softened, about 2 minutes.
Purée coconut milk, ginger, and garlic in a blender until very smooth.
Add chicken including any excess powder from the bowl and coconut milk mixture to pan along with the mustard and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, approx 10-15 minutes.
Fold spinach into chicken mixture and cook until wilted.
Serve on a bed of rice along with naan bread.