Prep 25 mins
Cook 30 mins
I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.
- olive oil
- 1 kg chicken breast, sliced into strips
- 2 medium onions, sliced
- 3 garlic cloves, crushed
- 14.79 ml chopped fresh lemongrass
- 9.85 ml red chili pepper flakes
- 4.92 ml ground coriander
- 4.92 ml cumin seed
- 4.92 ml turmeric
- 9.85 ml fish sauce
- 4.92 ml chicken stock
- 250 ml coconut milk
- 200 ml coconut cream
- 22.18-29.58 ml fresh coriander, chopped finely
- 120 g bean sprouts
Baked Kumara (sweet potato)
- 800 g kumara
- 29.58 ml olive oil
- 7.39 ml cumin seeds
- Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
- Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
- Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
- Baked Kumara.
- Peel kumara and cut in half, then slice halves into strips.
- Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
- Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
- To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
- You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.