Serves up to 4. Preparation time 10 mins, cooking time about 25 mins
800g fresh chicken breast (trimmed and cut into large cubes)
400g baby/salad potatoes (unpeeled but washed and cut into large cubes)
160g washed baby leaf spinach
a jar of a Bim’s Kitchen Curry Sauce (We used African Peanut Curry Sauce)
Ω a tin of coconut milk (200ml)
a few good pinches of salt
a good twist of black pepper
3 tbsp sunflower oil
200ml water (just boiled)
Place the chicken in a non-metallic dish and season with a bit of salt and pepper. Add the coconut milk, mix thoroughly and leave to marinate for at least an hour in the fridge (the longer the better).
Remove the marinated meat from the fridge at least 30 mins before cooking. When ready to cook, heat the sunflower oil in a large casserole pot over a high heat and then add the marinated meat and coconut milk. SautÈ the meat for about 3 mins. Add the water and potatoes, stir then cover and bring to the boil. Simmer for 5-7 mins then add the curry sauce. Stir, cover and simmer for 10 minutes. Add the spinach, stir and check for salt. Cook for a further 30 secs. Serve straight away as a main dish or with plain rice or some warm bread.