Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken curry with roast beets. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Curry with Roast Beets is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chicken Curry with Roast Beets is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken curry with roast beets using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Curry with Roast Beets:
- Take 4 chicken thighs, bone-in and skin-on
- Make ready Salt and pepper
- Make ready 2 tablespoons olive oil
- Make ready 2 large red onions, cut in half and finely sliced
- Get 4 tablespoons mild or medium curry paste
- Make ready 1 lb cooked beetroot
- Prepare 1 (14 oz) tin coconut milk
- Make ready 5 oz baby leaf spinach
- Prepare Small handful of fresh cilantro leaves
Instructions to make Chicken Curry with Roast Beets:
- Preheat the oven to 350°F. Pat dry the chicken thighs and place in a roasting tray and season with salt and pepper. Roast for 40-45 minutes or until the juices run clear when the thickest part is pierced with a skewer.
- Heat the olive oil in a medium, deep frying pan or sauté pan over medium-high heat and fry the onions for 8-10 minutes until softened. Add the curry paste and fry for 2-3 minutes, stirring, then add the beetroot and stir to coat in the spice paste. Pour in the coconut milk and gently simmer for 10 minutes until thickened, then add the spinach and stir in to wilt.
- When the chicken has finished cooking, remove and discard the skin, then shred the meat using two forks. Add the meat to the curry and stir in any cooking juices as well. Taste and season with salt and pepper. Scatter the cilantro leaves over the top.
- Serving suggestion: serve with basmati rice or naan bread plus a dollop of plain yogurt or sour cream. Enjoy!
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