1 ½ pounds (750 grams) boneless, skinless chicken thighs
Salt and freshly ground pepper
¼ cup vegetable oil
1 cup thinly sliced onion
½ cup coarsely grated peeled apple
2 tablespoons Japanese curry powder
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2 tablespoons flour
2 cups chicken stock
4 cups baby spinach
2 tablespoons finely chopped coriander
Cut chicken thighs in thirds. Season chicken thighs with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium high heat. Add thighs in batches and sear about 1-2 minutes per side or until lightly golden. Reserve.
Reduce heat to medium. Add remaining 2 tablespoons oil and onion in skillet and sauté for 2 minutes or until onion is softened. Add apple, curry powder, ginger and garlic and sauté for 1 minute or until fragrant.
Stir in flour and cook, stirring, for 1 to 2 minutes to cook out floury taste. Add stock a little at a time until well combined and bring to boil. Simmer 2 minutes to thicken and taste for seasoning.
Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through. Add spinach and cook for 1 minute or until spinach wilts. Garnish with coriander just before serving.
I’d give the nod to good, cold sake because it’s less filling and its silky texture and delicate sweetness match the curry’s essence. For a more offbeat choice, try a classic Bronx cocktail: 1½ ounces gin, ½ ounce each of dry and sweet vermouth, plus an ounce of orange juice, all shaken with ice and served in a martini glass. It’s cold, aromatic and just sweet enough to tame the spice. Beppi Crosariol