This is a public demo – changes are visible to everyone. Get Recipe Manager
Demo
demo@recipe-manager.de
This is a public demo – changes are visible to everyone. Get Recipe Manager
demo@recipe-manager.de
demo@recipe-manager.de
A mellow, coconut-based curry that tastes like it took all afternoon. It gets better the next day.
Serves 4 600 g chicken thighs, cut into chunks 1 onion, 3 garlic cloves, 1 thumb of ginger 2 tbsp curry powder 1 tbsp tomato paste 1 can (400 ml) coconut milk 200 ml water 1 large sweet potato, diced A handful of spinach Juice of 1 lime Rice to serve
1. Brown the chicken in a little oil in a heavy pot, then set aside. 2. Fry onion, garlic and ginger for 4 minutes. Add curry powder and tomato paste and stir for 1 minute. 3. Return the chicken, add coconut milk, water and sweet potato. Cover and simmer for 20–25 minutes. 4. Stir in the spinach until wilted, finish with lime juice and salt. 5. Serve over rice.