Events and Celebrations

  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and chopped
  • 1 large sweet potato, peeled and cubed
  • 1 large boneless, skinless chicken breast, chopped
  • 1 x 400 g (13 oz) can coconut milk
  • 600 ml (1 pint) chicken stock (see pages 13 and 146)
  • 1 tablespoon chopped fresh coriander
  • salt

Heat the oil in a nonstick frying pan. Add the onion, garlic and chilli and fry for 3 minutes until softened. Add the sweet potato and chicken and continue to fry for 2–3 minutes until the chicken is coloured all over.

Add the coconut milk and stock to the pan, bring to the boil, cover and simmer for 15 minutes until the potato is tender.

Transfer to a food processor or blender and process until smooth. Season to taste with salt, stir through the chopped coriander and serve.

Like This? Try These
More on Food