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Chicken and Spinach Hotpot

Chicken and Spinach Hotpot

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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!

Preparation time


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

Preparation method

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.


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