Loaded Coconutty Palak Chicken Thigh Roti

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel and chop half your red onion[s] (you'll use the rest later!) into wedges, then separate the wedges so you end up with a pile of onion petals

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chicken thigh with the onion petals and cook for 12-14 min or until the chicken is cooked through (no pink meat!) and the onion is softened and slightly charred

While the chicken is cooking, finely slice your remaining red onion

Combine the sliced onion with 1 tsp [1 1/2 tsp] [2 tsp] sugar and your white wine vinegar – this is your pickled red onion

Crush your garlic open by squashing with the side of a knife and discard the skin

Wash your spinach

Add most of your spinach (save 1/4 for later!) to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Reboil half a kettle and transfer the blanched spinach to a food processor with the peeled garlic, most of your coriander (save some leaves for a garnish!), your ginger paste and tomato paste

Add your curry powder, garam masala and creamed coconut with a drizzle of olive oil, a splash of water and pinch of salt and pepper

Blitz until smooth – this is your palak paste

Tip: Add an extra splash of water if the mix needs help blending!

Once the chicken is cooked through, reduce the heat to medium-high

Add the palak paste and cook for 30 secs or until fragrant

Once fragrant, add 100ml [130ml] [170ml] boiled water with your chicken stock mix and cook for 2-3 min or until the sauce has thickened – this is your coconutty palak chicken

Add your roti to a plate and pop in the microwave for 20 secs on high or until warmed