kathrine Lynch
Kathrine Lynch’s chicken and kumara curry.
CHICKEN AND KUMARA CURRY
Ingredients
½ tablespoon oil
300g chicken breast
½ onion
1 garlic clove
Salt and pepper
300g kūmara
200g frozen mixed vegetables
1 teaspoon curry powder
1 teaspoon chicken stock powder
250m almond milk (unsweetened)
2 cups spinach
200g cauliflower rice
Method
Slice the chicken breast and onion, crush the garlic clove. Season with salt and pepper. Add a drizzle of oil to a frying pan and brown the chicken, onion and garlic for 6-8 minutes.
Peel and dice the kūmara, add to the frying pan with the frozen vegetables.
Add the curry powder, chicken stock powder and almond milk to the frying pan, cover and simmer for 15 minutes (remove the lid and continue to cook until the sauce simmers down).
Add the spinach to the frying pan and stir until the leaves wilt.
Add the cauliflower rice to a saucepan or frying pan with a small amount of water, cook until soft; 4-5 minutes. Serve.
