Coconut chicken and sweet potato stew
Tender chicken thighs and sweet potato in a rich, gently spiced coconut sauce. Comforting, filling and free from the main allergens.
- Time55 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and brown the chicken for 6 minutes. Lift it out onto a plate.
6 min - 2
Fry the onion for 5 minutes until soft, then add the garlic and spices and cook for 1 minute until fragrant.
5 min - 3
Return the chicken to the pan with the sweet potato, coconut milk and stock. Bring to a gentle simmer.
- 4
Cover and cook for 25 minutes, stirring now and then, until the sweet potato is soft and the sauce is thick.
25 min - 5
Meanwhile, cook the rice following the packet instructions, usually 12 minutes.
12 min - 6
Squeeze in the lime juice, season, and scatter with coriander. Serve spooned over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.