Recipe of Eric Ripert Chicken Curry with Roast Beets

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken curry with roast beets. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Curry with Roast Beets is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chicken Curry with Roast Beets is something that I have loved my whole life.

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

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!

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