Chicken and Spinach Hotpot 

	    
              
  • 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
  1. In a large pot, heat oil and fry chicken until lightly browned.

  2. Remove and set aside.

  3. Add onions and garlic and cook for 3 minutes.

  4. Add Robertsons Coriander, bay leaves, peanut butter and curry paste, and cook for 2 minutes.

  5. Return chicken to the pot and add water, then simmer for 60 minutes.

  6. Mix the Knorr Chakalaka Soup with a little water to form a smooth paste and stir into the stew.

  7. Add spinach and simmer for 5 minutes.

  8. Season and serve with pap.

  • Nut Free
  • Dairy Free
  • Gluten Free