Chicken and kūmara curry recipe

Share

Kathrine Lynch’s chicken and kumara curry.

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.