Chicken and Spinach Hotpot

Chicken and Spinach Hotpot

0 (0) | Be the first to rate

Select Below to Add Your Rating

This easy recipe for Chicken and Spinach Hotpot is the perfect meal for when you are craving a warm dinner on a cold winter’s night!

  • Recipe serves6
  • Preparation time25 minutes
  • Cooking time85 minutes


  • 45ml sunflower oil
  • 750 g chicken breast fillets, cubed
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 5ml Robertsons Coriander
  • 3 bay leaves
  • 45ml peanut butter
  • 45ml curry paste
  • 1½ cups water
  • 1 bunch spinach leaves, washed and chopped
  • 4 tablespoons KNORR Chakalaka Soup


  • In a large pot, heat oil and fry chicken until lightly browned. Remove and set aside.
  • Add onions and garlic and cook for 3 minutes.
  • Add Robertsons Coriander, bay leaves, peanut butter and curry paste, and cook for 2 minutes.
  • Return chicken to the pot and add water, then simmer for 60 minutes.
  • Mix the KNORR Chakalaka Soup with a little water to form a smooth paste and stir into the stew.
  • Add spinach and simmer for 5 minutes.
  • Season and serve with pap.