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)
- 2 free-range chicken legs
- 2 tbsp olive oil
- 2 large red onions, finely sliced
- 4 tbsp mild or medium curry paste (we used Patak’s Mild Curry Paste)
- 500g cooked beetroot, halved and cut into 1cm thick wedges
- 400ml tin coconut milk
- 125g young leaf spinach
- Fresh coriander leaves, steamed basmati rice or naan breads and yogurt to serve
- Heat the oven to 180°C/160°C fan/gas 4. Put the chicken legs in a roasting tray and season with salt and pepper. Roast for 40-45 minutes or until the juices run clear when a leg is pierced in the thickest part with a skewer.
- Heat the olive oil in a medium, deep frying pan or sauté pan over a medium-high heat and fry the onions for 8-10 minutes until softening. 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 the skin (discard), 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. Serve the curry scattered with the coriander leaves along with some steamed basmati rice or naan breads and a dollop of natural yogurt, if you like.
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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