Chicken, turmeric & coconut stew with sweet potato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 2 tbsp olive oil, for frying
- 2 large onions, thinly sliced into half moons
- 1kg chicken thigh fillets , cut into bite-sized pieces
- 1 tbsp medium curry powder
- 2 tbsp ground turmeric
- ½ tsp chilli flakes
- 3 large sweet potatoes (around 580g), peeled and cut into 1-inch chunks
- 250ml coconut cream
- 2 tsp sugar
- coriander leaves, sliced spring onions, peanuts and cooked rice or flatbreads, to serve
Method
- STEP 1
Heat the oil in a large saucepan over a medium-high heat. Add the onions and cook, stirring occasionally, until translucent and lightly browning at the edges, approx. 4-5 mins. Add the chicken, spices and a generous amount of seasoning and cook for 8-10 mins, stirring occasionally. Reduce the heat, pour in enough boiling water from the kettle to just cover the chicken (around 500ml), 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, stirring occasionally. Season to taste, then garnish with coriander, spring onions and peanuts, if you like, and serve with rice or flatbreads.
