Chicken and beetroot curry
- November 2017
- Serves 4
- Hands-on time 25 min, oven time 50 min
This thrifty recipe stretches two chicken legs to serve four. The beetroot and spinach add an earthy richness, creating a budget-friendly meal that doesn’t skimp on flavour.
- 27.6g (15.9g saturated)
- 21.8g (17.8g sugars)
Wear plastic gloves when preparing the beetroot to prevent stained hands.
Cook the chicken legs the day before, then cool, chill and keep covered in the fridge. Strip the meat, then heat through in the curry until piping hot.
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