Chicken and Beetroot Curry

deliciousmagazine.co.uk

dbuscher

2 free-range chicken legs

2 tbsp olive oil

2 large red onions, finely sliced

4 tbsp mild or medium curry paste (we used Patak’s Mild Curry Paste)

500g cooked beetroot, halved and cut into 1cm thick wedges

400ml tin coconut milk

125g young leaf spinach

Fresh coriander leaves, steamed basmati rice or naan breads and yogurt to serve

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