Dean Edwards Chicken and spinach Christmas curry recipe on Lorraine

Dean Edwards served up a tasty Thai chicken and spinach Christmas curry that can be made a head and frozen before the festive period on today’s episode of Lorraine.

The ingredients are: Oil, for frying, 2 onions, diced, 2 sticks lemongrass, bruised, 5 cloves garlic, crushed, 1 thumb sized piece fresh ginger, grated, 1 large red chilli, deseeded and diced, 4 tbsp massaman or Thai curry paste, 2 tbsp garam masala, 1 tbsp ground cinnamon, 1 star anise, 2 heaped tbsp tomato puree, 2 x 400g cans coconut milk, 600ml chicken stock, 2 tbsp brown sugar (to taste), Juice 2 limes, 700g waxy potatoes, cut into 2.5cm pieces, 800g chicken thighs, skinned and diced and Small bag baby spinach.