Chicken, Sweet Potato and Coconut Curry
A sweet and creamy chicken curry with sweet potato and spinach. Serve with rice and naan bread.
This recipe is prepared with:
Ingredients
2 Tbsp oil
100 g onions, finely sliced
2 garlic cloves, grated
1 tsp fresh ginger, peeled, finely grated
2 Tbsp curry powder
600 g chicken thighs, skinned, cubed 2 cm
300 g sweet potatoes, peeled, cubed 2 cm
20 g red lentils
200 g chicken stock, hot
400 g coconut milk
100 g spinach
salt, as needed
pepper, as needed
Instructions
STEP 1/2
Fit the Stir Tool.
Add oil into the appliance bowl, fit the splashguard.
Heat until hot for 1 minute at 110ºC, on speed Stir 1.
Add onion, garlic, ginger and curry powder.
Cook for 4 minutes at 110ºC, on speed Stir 1, until fragrant.
Add chicken.
Cook for 10 minutes at 120ºC, on speed Stir 2, until starting to colour.
STEP 2/2
Add sweet potato and lentils.
Cook for 5 minutes at 110ºC, on speed Stir 1, until softened.
Add stock and coconut milk.
Cook for 20 minutes at 105ºC, on speed Stir 1, until thickened.
Add spinach.
Mix for 2 minutes on speed Stir 1, until well combined.
Season to taste with salt and pepper.
To serve
Serve with rice and naan bread.
Garnish with flaked coconut.
Substitutions: Onions can be replaced with shallots. Chicken stock can be replaced with vegetable stock.
Chicken, Sweet Potato and Coconut Curry
A sweet and creamy chicken curry with sweet potato and spinach. Serve with rice and naan bread.
Ingredients
2 Tbsp oil
100 g onions, finely sliced
2 garlic cloves, grated
1 tsp fresh ginger, peeled, finely grated
2 Tbsp curry powder
600 g chicken thighs, skinned, cubed 2 cm
300 g sweet potatoes, peeled, cubed 2 cm
20 g red lentils
200 g chicken stock, hot
400 g coconut milk
100 g spinach
salt, as needed
pepper, as needed
KCL96
Instructions
STEP 1/2
Fit the Stir Tool.
Add oil into the appliance bowl, fit the splashguard.
Heat until hot for 1 minute at 110ºC, on speed Stir 1.
Add onion, garlic, ginger and curry powder.
Cook for 4 minutes at 110ºC, on speed Stir 1, until fragrant.
Add chicken.
Cook for 10 minutes at 120ºC, on speed Stir 2, until starting to colour.
STEP 2/2
Add sweet potato and lentils.
Cook for 5 minutes at 110ºC, on speed Stir 1, until softened.
Add stock and coconut milk.
Cook for 20 minutes at 105ºC, on speed Stir 1, until thickened.
Add spinach.
Mix for 2 minutes on speed Stir 1, until well combined.
Season to taste with salt and pepper.
To serve
Serve with rice and naan bread.
Garnish with flaked coconut.