Chicken Thigh Curry with Coconut Basmati & Wild Rice

To make the curry - Brown chicken thighs, remove from fat and drain on kitchen towel then place in an oven proof dish. Slice onion and garlic and sauté until soft. Add turmeric, curry powder and red Thai curry paste. Cook for a few minutes then add tomatoes, coconut milk, brown sugar and fish sauce. Bring to the boil, carefully pour over the chicken and cook in a hot oven for around an hour. Once cooked remove from oven and add chopped spinach. Allow to wilt and serve with rice and other accompaniments.

To make the rice - Place wild rice in a bowl and swill with water, drain to rinse. Repeat a couple of times and drain. Place rice in a saucepan with some water, bring to the boil, then reduce heat to low and cook, covered, for around 45 mins or until the water has been absorbed. After ½ an hour wash the basmati in the same manner as you did the wild rice. Put rice into a saucepan and cover with 2 parts coconut milk and 1 part water. Bring to the boil, reduce heat and cook for about 12-15 mins until all the liquid has been absorbed. Once both rices are cooked, mix them together and garnish with a sprinkling of chive