A sweet and creamy chicken curry with sweet potato and spinach. Serve with rice and naan bread.
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.
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.
A sweet and creamy chicken curry with sweet potato and spinach. Serve with rice and naan bread.
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.
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.