Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken curry with roast beets. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Homestyle chicken curry in coconut milk In this organic chicken dish, oven roasting brings out the sweetness of the beet and tames the acidity of the orange. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated It's a perfect accompaniment to roasted fish, meat, or veggies.

Chicken Curry with Roast Beets is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Chicken Curry with Roast Beets is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have chicken curry with roast beets using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Curry with Roast Beets:

1. Make ready 4 chicken thighs, bone-in and skin-on
2. Make ready Salt and pepper
3. Prepare 2 tablespoons olive oil
4. Get 2 large red onions, cut in half and finely sliced
5. Prepare 4 tablespoons mild or medium curry paste
6. Take 1 lb cooked beetroot
7. Make ready 1 (14 oz) tin coconut milk
8. Get 5 oz baby leaf spinach
9. Take Small handful of fresh cilantro leaves

A great Sri Lankan chicken curry is a very versatile and easy to make dish. Sure, there are plenty of slow cooker versions and quick versions of this Learn how to make authentic Sri Lankan chicken curry with these tips and variations for the best ever chicken curry, made with or without coconut milk. Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

Instructions to make Chicken Curry with Roast Beets:

1. Preheat the oven to 350°F. Pat dry the chicken thighs and place in a roasting tray and season with salt and pepper. Roast for 40-45 minutes or until the juices run clear when the thickest part is pierced with a skewer.
2. Heat the olive oil in a medium, deep frying pan or sauté pan over medium-high heat and fry the onions for 8-10 minutes until softened. Add the curry paste and fry for 2-3 minutes, stirring, then add the beetroot and stir to coat in the spice paste. Pour in the coconut milk and gently simmer for 10 minutes until thickened, then add the spinach and stir in to wilt.
3. When the chicken has finished cooking, remove and discard the skin, then shred the meat using two forks. Add the meat to the curry and stir in any cooking juices as well. Taste and season with salt and pepper. Scatter the cilantro leaves over the top.
4. Serving suggestion: serve with basmati rice or naan bread plus a dollop of plain yogurt or sour cream. Enjoy!
5. Ready to serve and ENJOY!

Place golden beet and red beet on separate halves of prepared baking sheet. Toss both with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. While beets roast, make dressing. chicken beef and pork. Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.

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