Creamy Chicken Curry with Spinach & Potatoes

Heat a little olive oil in a large saucepan over medium heat. Add the diced potatoes and cook for 5–7 minutes, stirring occasionally, until they begin to soften and lightly colour.

Add the chicken thighs to the pan, season with salt and black pepper, and cook for about 5 minutes, turning so they brown on all sides.

Sprinkle over the curry powder and stir well to coat everything. Cook for 1 minute until fragrant.

Pour in enough water to just cover the chicken and potatoes. Bring to a gentle simmer, cover and cook for 15–20 minutes, until the chicken is cooked through and the potatoes are tender.

Stir in the spinach and double cream and cook for a further 5 minutes, stirring gently, until the spinach has wilted and the sauce has thickened slightly.

Taste and adjust the seasoning if needed, then serve hot.