Chicken, Sweet Potato and Coconut Curry

Name: Chicken, Sweet Potato and Coconut Curry
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

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

Difficulty

Low

Time

55 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

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

Utensils

KCL96.004DG

Instructions

1

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.

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.