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Chicken and Spinach Hotpot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

28.7g

Energy (kJ)

1601kJ

Energy (kcal)

383kcal

Carbohydrate incl. fibre (g)

7.3g

Carbohydrate excl. fibre (g)

4.9g

Sugar (g)

2.7g

Fibre (g)

2.4g

Fat (g)

26.8g

Saturated fat (g)

5.6g

Unsaturated fat (g)

18.0g

Monounsaturated fat (g)

11.8g

Polyunsaturated fat (g)

6.2g

Trans fat (g)

0.0g

Cholesterol (mg)

84mg

Sodium (mg)

238mg

Salt (g)

0.60g

Vitamin A (IU)

2437IU

Vitamin C (mg)

9.7mg

Calcium (mg)

53mg

Iron (mg)

1.92mg

Potassium (mg)

494mg

Total

172.1g

9607kJ

2298kcal

43.6g

29.3g

16.3g

14.2g

160.6g

33.3g

107.9g

70.7g

37.2g

0.1g

502mg

1428mg

3.57g

14624IU

58.4mg

319mg

11.53mg

2965mg

  • 45 ml sunflower oil
  • 750 g chicken breast fillets cubed
  • 2 onions chopped
  • 2 cloves garlic crushed
  • 5 ml Robertsons coriander
  • 3 bay leaves
  • 45 ml peanut butter
  • 45 ml curry paste
  • 1.5 cups water
  • 1 bunch fresh spinach leaves washed and chopped
  • 4 tbsp Knorr Chakalaka Soup
  • 1 In a large pot, heat oil and fry chicken until lightly browned.
  • 2 Remove and set aside.
  • 3 Add onions and garlic and cook for 3 minutes.
  • 4 Add Robertsons Coriander, bay leaves, peanut butter and curry paste, and cook for 2 minutes.
  • 5 Return chicken to the pot and add water, then simmer for 60 minutes.
  • 6 Mix the KNORR Chakalaka Soup with a little water to form a smooth paste and stir into the stew.
  • 7 Add spinach and simmer for 5 minutes.
  • 8 Season and serve with pap.