Name: Figgy Chicken Thigh Curry with Spinach & Coriander Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: International
Ingredients: 20 g fresh coriander; 20 g curry powder; 50 g fig relish; 30 g fresh ginger, peeled and cut into 2–3 cm pieces; 4 garlic cloves, peeled; 300 g red onion, quartered; 640 g skinless chicken thighs, cut into 3–4 cm chunks; 1 tsp salt; 1/2 tsp black pepper; 15 g vegetable oil; 50 g creamed coconut; 300 g water; 260 g basmati rice; 650 g water; 160 g fresh spinach; 25 g butter

Figgy Chicken Thigh Curry with Spinach & Coriander Rice | Thermomix TM7 Recipe