Total time 55 mins | Serves 4 | Mild
Chicken, Sweet Potato & Spinach Curry
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium bowl
Large pan
Ingredients
550g chicken thigh (3cm cubes)
3 tbsp canola oil
1 large onion diced
3 tsp garlic minced
3 tsp ginger minced
400g tin diced tomatoes
500ml chicken or plant-based stock
1 cup sweet potatoes (200g) (1.5cm cubes)
150g spinach. OR use vegetables and plant-based substitutes as you choose
Instructions
COAT: Place the cubed chicken in a medium sized bowl. Empty over spice Pack 1 and mix to coat.
SEAR: Heat the oil in a large pan set to a medium/high heat. Add onion and stir for 3-4mins. Add garlic & ginger, stirring for 1min. Now set the heat to medium and add the chicken, turning for 3-4mins.
SAUCE: Add the tomato and stock. Set the heat to medium/high and bring to a gentle boil. Now turn the heat to medium, leaving it to simmer vigorously with the lid off for 15mins.
VEG & SIMMER: Add the sweet potato, bring back to a gentle boil then continue with a vigorous simmer for another 10mins. Stir in half the spinach one handful at a time. Continue cooking for another 10mins.
SERVE: Check that the potatoes are cooked and the sauce has thickened. Leaving a few leaves aside as garnish, stir in the remaining spinach and serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.