Dinner recipe
Chicken thighs, tender potatoes, spinach and peas with mild spices, ginger, garlic, lemon and separately cooked basmati rice.
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Ingredients
5l wide saucepan with lid, two 3l saucepans, one with rice lid, sieve, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan dimensions, food thickness and per-batch times fixed; allow extra elapsed time. Cut chicken into 2cm pieces and potatoes into 1.5cm cubes. Finely chop onion, crush garlic and grate peeled ginger. Chop coriander stems and leaves separately. Rinse rice. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges.
Divide chicken into two equal batches, no more than 300g per batch. Divide 15ml oil between them. Fry each in a wide 5l pan over medium-high heat 6–8 minutes until opaque outside and lightly golden, then transfer to a bowl. Further cooking follows; wash hands and utensils after raw chicken.
Heat remaining 15ml oil in the same pan over medium heat. Soften onion 8–10 minutes, stirring. Add all garlic, ginger and coriander stems for 1 minute, then curry powder, turmeric and measured lemon zest for 1 minute. Return chicken and juices, add 200ml water, cover and simmer gently 15 minutes. Check several thick chicken pieces reach 75°C for 30 seconds with a clean probe; continue and recheck if needed.
Meanwhile boil potatoes in 1500ml water in a 3l pan for 10–12 minutes until a knife enters easily. Add all frozen peas for the final 3 minutes, returning to a gentle boil and completing their packet cooking time before draining. Drain and keep all potatoes and peas.
Put all rice in the other 3l pan with remaining 520ml water. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet, until absorbed and tender. Rest covered off heat 3 minutes, then fluff.
Fold cooked potatoes and peas into the chicken. Add all spinach in handfuls and stir 3 minutes until wilted and everything is hot. Take off heat and stir in measured lemon juice. Divide all curry and rice equally between bowls and scatter all coriander leaves. Serve with remaining lemon wedges.
