Chicken, turmeric & coconut stew with sweet potato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- vegetable or olive oil, for frying
- 2 large onions, thinly sliced into half moons
- 1kg chicken thigh fillets
- 2 tbsp ground turmeric
- 1 tbsp medium curry powder
- ½ tsp chilli flakes
- 3 large sweet potatoes, peeled and cut into 2½cm chunks
- 250ml coconut cream
- 2 tsp sugar
- coriander leaves, sliced spring onions, peanuts and cooked rice or flatbreads, to serve
Method
- STEP 1
Pour enough oil into a large saucepan to cover the base and heat over a medium-high heat. Cook the onions until they're translucent and starting to turn light brown at the edges, then add the chicken pieces and spices. Season well, stir and cook for 8-10 mins. Pour in enough boiling water from the kettle to just cover the chicken, and cook uncovered for 1 hr, stirring occasionally.
- STEP 2
Add the sweet potatoes, coconut cream and sugar, mix well and cook for a further 45 mins. Taste for seasoning, then garnish with coriander, spring onions and peanuts, if you like, and serve with rice or flatbreads.
