Coconut Chicken and Sweet Potato Bowls

Name: Coconut Chicken and Sweet Potato Bowls
Total time: 50 min
Yield: 4 servings
Ingredients: 650 g Boneless skinless chicken thighs; 450 g Sweet potato; 200 g Carrot; 150 g Onion; 1 stalks Fresh lemongrass; 3 cloves Garlic; 400 ml Coconut milk; 250 ml Chicken stock; 2 tsp Curry powder; 1 tbsp Fish sauce; 1 tbsp Canola oil; 300 g Jasmine rice; 450 ml Water; 15 g Cilantro

A gently spiced coconut stew with chicken, sweet potato and carrots, spooned next to fluffy jasmine rice.

50 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs650 g
Sweet potato450 g
Carrot200 g
Onion150 g
Fresh lemongrass1 stalks
Garlic3 cloves
Coconut milk400 ml
Chicken stock250 ml
Curry powder2 tsp
Fish sauce1 tbsp
Canola oil1 tbsp
Jasmine rice300 g
Water450 ml
Cilantro15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish in fish sauce; curry powder and stock may contain mustard, celery, wheat or other allergens. Coconut.

Method

Cut vegetables and start rice

Wash the produce. Peel sweet potato and carrots; cut sweet potato into 2.5 cm cubes and carrots into 1 cm rounds. Dice onion and mince garlic. Trim and bruise the lemongrass, discarding tough outer layers. Rinse the rice and cook covered with 450 ml water on low for 12–15 minutes after bringing to a boil, or use the package ratio if different. Rest off the heat for 10 minutes.

Start the stew

On a separate board, cut chicken into 4 cm chunks. Wash hands and equipment after handling it. Heat oil in a large saucepan over medium heat. Soften onion for 5 minutes, then stir in garlic and curry powder for 30 seconds. Add chicken and turn in the mixture for 3 minutes; it will finish cooking in the stew.

Simmer until tender

Add coconut milk, stock, fish sauce, lemongrass, carrot and sweet potato. Bring to a gentle simmer, cover loosely and cook for 20–25 minutes, stirring gently. Check chicken pieces reach 74°C (165°F) in their centres and sweet potato is tender. Continue cooking if needed, but avoid a hard boil that breaks up the vegetables.

Finish the bowls

Remove the lemongrass stalk. Wash and chop cilantro. Divide rice among four bowls, spoon the stew alongside and scatter cilantro over the top. Refrigerate leftovers promptly in shallow containers within 2 hours.

Use a mild curry powder and let the lemongrass and coconut remain the main aromas.

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