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.