Serves up to 4. Preparation time 10 mins, cooking time 20mins
200g roughly chopped cooked chicken meat (tip: use leftover roast chicken!)
100g fresh baby spinach (washed and roughly chopped)
300g potato (peeled, washed and cut into cubes)
200g fresh carrot (cut into medium cubes)
a jar of a Bim’s Kitchen African Curry Sauce (we used Peanut Curry Sauce)
300ml coconut milk
1tsp tomato purée
10ml sunflower oil
750ml hot water
salt to taste
Gently heat the oil and tomato purée in a suitable pan for about 1-2 mins until the purée darkens and begins to separate. Add the curry sauce, coconut milk, water and potatoes. Bring to a boil and simmer for 10 – 15 mins (depending on the kind of potatoes you use) until the potatoes are just cooked. Add the chicken and carrots, stir and simmer for a further 2 minutes. Add the spinach and cook for a further 30 secs. Check for salt and serve immediately with some warm bread.
Tip: You can also use fresh chicken for this dish. Just thinly slice and sauté about 300g of chicken thigh/breast meat in a bit of oil and some salt and pepper beforehand and add at the appropriate point.