Thai Massaman Curry

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook for 2 minutes or until slightly softened. Add the massaman curry paste and the chicken thigh and cook for 3-4 minutes or until browned. TIP: If you don’t like heat, add only half the curry paste.

Meanwhile, rinse the basmati rice well. Add the water (for the rice) and the salt to a medium saucepan and bring to the boil. Add the rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

Add the coconut milk, potato and water (for the curry) to the chicken. Cover with a lid or aluminium foil and simmer for 10-15 minutes or until the potato is soft and the chicken is cooked through.

Add the baby spinach leaves to the curry and stir through until wilted.