This curry uses our Sambhar spice blend. It is a very traditional South Indian curry in which we use chicken, spinach and potato. For a vegetarian version try okra and butternut squash.
1 carton Sambhar spice
1 tbsp oil
300ml 'secret sauce'
1 can coconut milk
700g chicken, in bite-sized pieces
250g potatoes, cooked & cut into bite-sized pieces
large handful of fresh spinach
Heat the oil in a large pan or wok, add the spices and fry until fragrant.
Add the 'secret sauce' and coconut milk and bring to the boil. Lower to a simmer & cook for about an hour.
About 15 minutes before serving, add the chicken and potatoes and simmer until the meat is just cooked.
Add the spinach a few minutes before serving.
Serve with rice or bread.
If going for the vegetarian option, the squash will need to be added once the sauce has been brought to the boil and simmered for up to an hour. Cut the okra into 1cm pieces and dry-fry in a separate pan until just cooked - this stops it from becoming slimy - and add with some spinach shortly before serving.