Creamy Mustard Seed Chicken with Spinach Turmeric Rice

Method 6 steps

1. 01

   Cook the rice with 1/2 tsp turmeric, 1 1/2 cups water and salt, covered on low for 15 minutes. Fold in 2 cups spinach while hot so it wilts.

2. 02

   Heat the coconut oil in a skillet over medium heat and add the mustard seeds. When they start popping, add the curry leaves and shallot and cook 2 minutes.

3. 03

   Add ginger, remaining turmeric and the chicken with 1/2 tsp salt. Cook 5 minutes, stirring, until the chicken is sealed on all sides.

4. 04

   Pour in the coconut cream with 1/4 cup water and simmer gently 8 to 10 minutes until the chicken is cooked and the sauce coats it.

5. 05

   Stir in the diced red chili and taste for salt.

6. 06

   Arrange fresh spinach leaves on each plate, spoon the chicken over them, and pile the turmeric rice alongside.

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