This is comfort food at its best – for any time of the year. Cooking the chicken in the sauce keeps it juicy and makes it absorb the flavors of the spicy-sweet and sumptuous sauce.

Preparation time: 40 minutes

What you need:

1 tablespoon sesame oil (you can substitute with any veggie oil)

1 large onion, sliced

3-4 garlic cloves

Salt to taste

2 lb (1kg) chicken breast, cut into chunks

2 teaspoons turmeric

2 teaspoons curry powder

3 tablespoons red hot curry paste

1 can (14oz/400g) tomato sauce

2 plum tomatoes, chopped

1 can (14oz/400g) coconut milk (or coconut cream)

1 tablespoon fish sauce

2 teaspoons brown sugar

1 bunch cilantro, chopped

3 to 5 ounces spinach (optional)

How to do it:

Mix chicken pieces with hot curry paste ensuring that the curry paste is evenly distributed. Cover and marinate in the fridge for at least 20-30 minutes.

Meanwhile, in a large pot, heat oil over medium-to-high heat, add the onions cook for about 4-5 minutes until they are translucent; add garlic and cook for another minute until fragrant.

Add chicken, stir and cook for about 4 minutes. Add the curry powder, turmeric and 3-4 tablespoons of water and mix everything well. Add the fish sauce and the tomato sauce and stir. Increase heat to medium-high and bring briefly to a boil, reduce heat to low and let simmer for about 30 minutes.

Add the coconut milk/cream and brown sugar and let it all simmer for another 5 minutes, stir occasionally.

Add cilantro and stir, keeping some for garnish.

Serve with basmati or jasmine rice.

Enjoy!