Warming West African Inspired Coconut Chicken Curry
with Sweet Potato and Baby Spinach
Warm up this winter with our wondrous selection of cosy recipes. This Warming West African Inspired Coconut Chicken Curry is a bowl full of flavour. Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Basmati Rice
260 grams
Diced British Chicken Breast
50 grams
West African Style Paste
(Contains Soya)
200 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is browned, stir in the West African style paste and fry until fragrant, 1 min.
Add in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount).
Stir and bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the mango chutney and season with salt and pepper.
Stir in the roasted sweet potato chunks. Add a splash of water if you feel it needs it.
Share the rice between your serving bowls.
Spoon over the chicken and sweet potato curry.
Enjoy!
