Chicken, spinach and potato curry

After a long day pulling up carpets yesterday I wanted something quick, easy and tasty that would also be good as leftovers for lunch at work. L thinks that every meal must involve meat so I modified a spinach and potato curry to make this delicious chicken, spinach and potato curry. It turned out way better than expected and got a lot of praise from my number one eater- L.

Chicken, spinach and potato curry

Ingredients

  • 700g potato, skin on, cut into cubes
  • 1 bunch silver beet, stalks removed, shredded (kale would also work)
  • 1 medium onion, finely sliced
  • 250g cherry tomatoes
  • 800g chicken thigh, cubed
  • 1 tsp ginger, grated
  • 2 tsp cumin seeds ground
  • 1 tsp turmeric
  • 2 cloves garlic, crushed
  • 1 chilli

1. Boil potatoes until slightly soft. In another pot boil the silverbeet for 5-10 minutes. Drain and set aside.

2. Brown the onion in a little oil. Add chicken and cook until lightly browned. Add ginger and garlic to the pan and stir in. Add spices and a little water if needed. Add tomatoes and cook for 3-5 minutes.

3. Add potatoes and silverbeet, mix well then cover and simmer gently until ready. It’s done when potatoes are soft enough for your liking.

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4. Garnish with finely chopped red chilli to taste.

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