Curry Chicken & Kumara Mac ‘n’ Cheese with Garden Spinach & Thyme (gluten free)
Love curry sauce, especially with tasty cheese thrown in!
Here is our dinner tonight, all prepped, off to kick the kids at bat down and then to water some veges!
x1 packet of gf pasta – cooked as per packet directions
x1 large kumara – chopped and roasted (15 mins)
x1 handful of spinach, washed and torn
Thyme
500 grams of chicken
For the sauce, 80 grams of butter, diced, salt and pepper, 1 tbsp of curry, 1/2 c of gf flour, milk to thicken
Tasty cheese (1 cup for sauce, 1 cup for the top)
Cook pasta – drain
Cook kumara
Cook chicken (I only partially cook mine, because it is being cooked again and it can dry out)
Wash and chop spinach
Remove thyme leaves from stalk
Combine the lot
Make your curry sauce –
Add butter, flour and seasoning with curry powder in a medium heat pot and combine, start to slowly add milk until it thickens and you have enough sauce for your mac and cheese – add 1 cup of tasty cheese
Combine the lot – I cook mine in our small roasting dish, to ensure no bubble over!
Top with more cheese and gf bread crumbs of a nutty top if you like
Cook for 20 minutes or until bubbling and heated through (important for chicken!)
