Coconut Chicken Curry with Sweet Potato

• 3 el olie (bijv. zonnebloem of kokosolie)
• 1 middelgrote zoete aardappel, geschild en in blokjes van ½ cm
• 4 el The Spice Club Chicken Curry mix
• 1 bosje bosui, in dunne ringen (ca. 50 g) + extra ter garnering
• 3 teentjes knoflook, fijngehakt
• 1 EL frischer Ingwer, fein gehackt
• 450 g kipfilet (in blokjes gesneden)
• 250 ml kokosmelk (vol en ongezoet)
• 100 g babyspinazie
• 2 el limoensap
• 1 handje koriander, grof gehakt + extra voor serveren
• Gekookte jasmijnrijst, voor erbij

1. Cooking rice and baking sweet potato Cook the rice according to the instructions on the package. Heat the oil in a large pan over medium heat. Add the sweet potato cubes and bake for about 5 minutes until they start to color light.

2. Add herbs and minced meat Add the spring onion, garlic, ginger and chicken curry mix. Bake for 1 minute until it smells. Then add the chicken fillet and fry for 5–6 minutes.

3. Coconut and spinach Add the coconut milk and simmer for 8-10 minutes until the sweet potato is soft. Add the spinach in the last 2 minutes and let it shrink.

4. Finish Stir the lime juice and the coriander into the curry. Taste and season if necessary with extra lime juice or pepper.

5. Serve Serve with jasmine rice and garnish with extra spring onion and coriander.