Sri Lankan Chicken & Roast Kumara Curry with Spinach & Basmati Rice

Ingredients

Instructions

1. • Preheat oven to 220°C/200°C fan-forced.
   • Peel kumara, then cut into bite-sized chunks.
   • Place kumara on a lined oven tray. Drizzle with
   olive oil and season with salt and pepper.
   • Toss to coat, spread out evenly, then roast until
   tender, 20-25 minutes.
2. • Meanwhile, add water (for the rice) to a
   medium saucepan and bring to the boil. Add
   basmati rice, stir, cover with a lid and reduce
   heat to low.
   • Cook for 10 minutes, then remove pan from the
   heat and keep covered until rice is tender and
   the water is absorbed, 10 minutes.
   TIP: The rice will finish cooking in its own steam so
   don't peek!
3. • Meanwhile, finely chop onion (see ingredients).
   • Finely chop garlic.
   • Cut chicken breast into 2cm chunks, then
   season with salt.
4. • In a large frying pan, heat a drizzle of olive oil
   over high heat. When oil is hot, cook chicken in
   batches, tossing occasionally, until browned and
   cooked through, 5-6 minutes. Transfer to a bowl.
   • Return the pan to medium-high heat with a
   drizzle of olive oil (if needed). Cook onion until
   softened, 2-3 minutes.
   • Add ginger paste, garlic, Sri Lankan spice
   blend, mild North Indian spice blend and
   tomato paste and cook, stirring, until fragrant,
   1-2 minutes.
   • Reduce heat to medium, then add water (for the
   curry), coconut milk and the brown sugar. Stir
   to combine.
5. • Bring the curry to the boil, then reduce heat to
   medium. Simmer until thickened slightly,
   3 minutes.
   • Return chicken (plus any resting juices) to the
   pan. Add baby spinach leaves, the butter and
   roasted kumara and stir until spinach is wilted.
   Season to taste.
6. • Divide basmati rice between bowls.
   • Top with Sri Lankan chicken and roast
   kumara curry.
   • Tear over coriander to serve. Enjoy!