Chicken, Sweet Potato and Coconut Curry

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

Difficulty

Low

Time

55 min

Author

Kenwood

Ingredients

Servings

6

2

100 , finely sliced

2 , grated

1 , peeled, finely grated

2

600 , skinned, cubed 2 cm

300 , peeled, cubed 2 cm

20

200 , hot

400

100

, as needed

, 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.