Ring, ring. We're dialling into the warming and rounded flavours of Malaysian-style curries with this mild-mannered chicken and coconut version. It's lusciously creamy and fragrant and is coming to the table with sultry, hot-night vibes. You can almost hear the palms fronds swaying.
Cut chicken into 4cm pieces and place in a bowl with Mild Malaysian Curry Powder, salt and pepper and toss to coat well.
Thinly slice onion. Peel and crush garlic. Cut potato into 4cm pieces.
Heat ½ the oil in a deep frypan over medium heat. Add chicken and cook, stirring, for 3–4 minutes or until browned. Remove from pan and set aside.
Heat remaining oil in the pan. Add onion and garlic and cook, stirring, for 4–5 minutes or until softened. Add potato, 250ml (1 cup) water and coconut milk and bring to a simmer. Cook for 18–20 minutes or until potatoes are cooked through. While curry is cooking, continue with step 5.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Cover with a lid, reduce to low and cook for 15 minutes. Remove from heat and keep covered until ready to serve.
Return chicken to pan with spinach and cook for a further 2–3 minutes or until chicken is warmed through and spinach has wilted. Season to taste with salt and pepper. Divide rice and curry between bowls to serve.