A lightly spiced coconut curry sauce to create a delectable and harmonious dish.
2 chicken breasts, cut into chunks
1 packet baby spinach
The Spice Taylor Keralan coconut curry sauce mix and dry spices
1 sweet potato, cut into small chunks
1 bunch asparagus spears
2 tsp oil
Jasmine rice to serve
- In a wok add 1 teaspoon of oil on medium high heat, add the spices and cook for 20 seconds.
- Add the meat or vegetables and brown lightly.
- Stir in the main sauce along with 50 ml of water and bring to the boil. Add the asparagus and baby spinach and simmer for another 3-5 minutes or until the meat is cooked through.
Serve with jasmine rice and coriander for garnish.