Chicken and Sweet Potato

400ml PUREHARVEST Coco Quench coconut milk
5 boneless, skinless chicken thighs
2 tbsp of coconut or olive oil
2 medium white onion, quartered
3 garlic cloves, crushed
1 lemongrass stem, white part only, lightly bashed and thinly sliced
1 tsp ground turmeric
1 tsp curry powder
½-1 tsp chili powder (adjust to your taste)
2 cups sweet potato (kumara), cut into 2cm (3/4 inch) cubes
1/2 cup of water
½ cup chicken stock (broth)
A handful of fresh coriander, finely chopped 
Additional optional vegetables 
½ cup fresh green beans, dices
1 medium/large carrot, diced
  • Cut the chicken thighs into strips or chunks. 
  • Heat the oil in a wok or large high sided skillet on a medium-high heat and partially brown the chicken for about 1-2 minutes. Transfer chicken to a plate and set aside. 
  • Add onion to the wok and fry for about 2 minutes or until translucent. Add a little more oil if the wok gets dry. Add the garlic and fry for 30 seconds. Add the lemongrass and fry for another 30 seconds. 
  • Add the turmeric, curry powder and chilli powder and fry for 1 minute to infuse the spices. Add the sweet potato (kumara). Stir well to combine then add the coconut milk, water, chicken stock and coriander. Stir well to combine and bring to the boil. *
  • Once the curry is boiling add the chicken and then turn the heat down to low and cover. Simmer gently for 20 minutes. 
  • Serve the curry in a bowl and garnish with additional coriander (cilantro).
* Crockpot option
If you want to cook this in a crockpot add to a warmed crockpot on high setting at this stage and cook till the sweet potato is cooked, about 3 hours.
Can be served with rice.

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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