chicken and beetroot curry
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Chicken and beetroot curry

A warming winter curry which will bring a touch of colour into the winter months
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Alison Maclean


  • 2 chicken breasts
  • 2 tbsp oil
  • 2 onions
  • 4 tbsp mild curry paste
  • 500 g cooked beetroot
  • 400 ml tin of coconut milk
  • 125 g mixed chard
  • corriander to serve


  • Preheat the oven to 180C.
    Season the chicken breasts with salt and pepper and leave to cook for 30 - 35 minutes until the juice run clear.
    Whilst the chicken is cooking wash the beetroot and put in a pan of water.
    Bring to the boil and simmer for around 30 minutes until the beetroot is soft
    Drain and cut the beetroot into small wedges. (You might want to wear gloves or you will get red fingers!)
    Peel and chop the onions.
    Put the oil in  a pan and fry the onions until they are soft.
    Add the curry paste and stir though.
    Add the slices of beetroot to the pan and mix the spices though.
    Add the coconut milk and cook for ten minutes until it thickens.
    Stir in the chard and let it wilt.
    Chop the chicken into pieces and stir though.
    Season with salt and pepper and chopped fresh corriander.


Serve with rice or nann breads.