Yoghurt-marinated coconut curry chicken with jasmine rice, toasted cashews, raisins and creamed spinach..
Remove the skin and bone from fresh, pastured chicken (I prefer thigh pieces for this) and cut into large pieces. Marinate 4 hours or overnight in a combination of plain, whole milk yoghurt, coconut milk, turmeric, curry powder and black pepper.
To prepare, heat ghee in a Dutch oven over medium heat. Add chopped onions, garlic, ginger, and cracked green cardamom pods, coriander, cloves, black pepper, shards of Ceylon cinnamon and a whole red or green chili that has been slit open with the tip of a knife. Sauté, stirring continuously until brown.
Add chicken pieces and all of the yoghurt marinade to the pot, and stir to comine with the onions. Thin with a little filtered water or chicken stock, cover and simmer, stirring occasionally until tender, about 30 minutes.
Meanwhile, wash and rinse a bunch of fresh spinach, cilantro and parsley. Blanch in boiling water for several seconds, then purée with an immersion blender or food processor. Season with salt and pepper and keep warm.
Meanwhile, prepare jasmine rice according to package directions. Remove from heat, add raisins and cover until raisins are plump and all the water has been absorbed.
To serve, ladle spinach onto the center of the plate, top with rice and spoon curried chicken over the top. Dress with toasted cashews and chopped parsley or cilantro.