Chicken and Spinach Hotpot

Name: Chicken and Spinach Hotpot
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 6
Cuisine: South African
Ingredients: 45 ml sunflower oil; 750 g chicken breast fillets cubed; 2 medium-sized onions chopped; 2 cloves garlic crushed; 5 ml Robertsons coriander; 3 bay leaves; 45 ml peanut butter; 45 ml curry paste; 1.5 cups water; 1 bunch fresh spinach leaves washed and chopped; 4 tbsp Knorr chakalaka soup

6 People
110 min.
easy

This easy recipe for Chicken and Spinach Hotpot is the perfect meal for when you are craving a warm dinner on a cold winter’s night!

Ingredients

45 ml sunflower oil
750 g chicken breast fillets cubed
2 medium-sized onions chopped
2 cloves garlic crushed
5 ml Robertsons coriander
3 bay leaves
45 ml peanut butter
45 ml curry paste
1.5 cups water
1 bunch fresh spinach leaves washed and chopped
4 tbsp Knorr chakalaka soup

Cooking Method

In a large pot, heat oil and fry chicken until lightly browned.
Remove and set aside.
Add onions and garlic and cook for 3 minutes.
Add Robertsons Coriander, bay leaves, peanut butter and curry paste, and cook for 2 minutes.
Return chicken to the pot and add water, then simmer for 60 minutes.
Mix the Knorr Chakalaka Soup with a little water to form a smooth paste and stir into the stew.
Add spinach and simmer for 5 minutes.
Season and serve with pap.