kathrine lynch
Kathrine Lynch’s chicken and kumara curry.
CHICKEN AND KUMARA CURRY
ingredients
½ tablespoon oil
300g chicken breast
½ ui
1 clove of garlic
salt and pepper
300 g kūmara
200g frozen mixed vegetables
1 teaspoon curry powder
1 teaspoon chicken stock powder
250 m almond milk (unsweetened)
2 cups spinach
200g cauliflower rice
Method
Cut the chicken breast and onion into slices, press the garlic clove finely. Season with salt and pepper. Add a dash of oil to a frying pan and brown the chicken, onion and garlic for 6-8 minutes.
Peel and cut the kūmara into cubes, add to the frying pan along 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 cooking until the sauce boils 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 little water, cook until tender; 4-5 minutes. Serve.