Created by Chef Rodney Bowers

INGREDIENTS

• 5 garlic cloves
• 2 shallots, peeled
• 2 smashed bulbs of lemongrass
• 2-inch piece fresh ginger root, peeled
• 3 fresh Thai chilies
• 2 tsp turmeric powder
• 4 cardamom seeds pods, toasted
• 4 fresh curry leaves
• 4 fresh tomatoes, chopped
• ½ cup clarified butter or ghee
• 2 large onions, thinly sliced
• 1 cinnamon stick
• 1 Kg Yorkshire Valley Farms chicken legs (bone-in, skins removed)
• 1 tbsp organic honey
• 2 tbsp soy sauce or 1 tsp fish sauce
• 1 cup coconut milk
• 1 cup chicken stock
• 1 cup fresh blanched or frozen organic peas
• 2 cups of fresh spinach
• ½ cup Greek yogurt
• 4 tbsp chopped cilantro

METHOD

1. Puree the garlic, shallots, lemongrass, ginger, chilies, turmeric, cardamom and curry leaves in a blender. Add the tomatoes and pulse to form a paste.
2. On medium heat in a large skillet add the clarified butter (or ghee) and curry paste; cook for approximately 10 minutes or until the mixture starts to perfume and caramelize.
3. Add the onion and cinnamon stick; cook until transparent and tender, about 5 minutes.
4. Add the chicken legs and sauté until slightly golden.
5. Add the honey, soy sauce, coconut milk and chicken stock. Bring to a gentle boil then reduce the heat, cover and cook until chicken is tender, about 30-40 minutes, stir occasionally.
6. Remove the chicken and set aside. Add the peas and spinach and simmer for another 2 minutes.
7. Stir in the yogurt and cilantro. Return chicken to curry and serve immediately over rice.

Serves 4-6