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  1. Home
  2. Food

Coconut and ginger braised chicken with sweet potato and turmeric

You'll love this fragrant and spicy dish - by Fast Ed
  • 12 Apr 2019
Prep: 15 Minutes - Cook: 35 Minutes - Serves 4
Proudly supported by

Easy one-pot cookery is the single best thing for busy families. Not only can the flavours be amazing, but with less washing up, everyone gets their wish fulfilled!

Ingredients

2 Tbsp sesame oil

1.5kg chicken thigh cutlets, bone in

12 cloves garlic, sliced

8cm piece ginger, cut into fine batons

4 eschalots, sliced

6 kaffir lime leaves

12 cardamom pods

1 red chilli, sliced

1L chicken stock

400ml coconut cream

1 Tbsp fish sauce

2 cups sweet potato, diced

1 medium eggplant, diced

1 Tbsp curry powder

2 tsp ground turmeric

400g thin hokkien noodles

Fried shallots, coriander leaves, Thai basil and lime wedges, to serve

Method

  1. Heat sesame oil in a large saucepan over a high heat, add chicken thighs and cook for 5 minutes until lightly browned on all sides. Remove from pan and set aside.    

  2. Add garlic, ginger, eschalot, lime leaves, cardamom and chilli to pan and cook over medium heat for 5 minutes, until aromatic. Return chicken to pan and pour in stock, coconut cream and fish sauce. Add sweet potato, eggplant, curry powder and turmeric, then bring to a simmer. Cook for 20 minutes, until sweet potato is tender and chicken is cooked through.

  3. Mix in noodles and cook for a further 3 minutes, then serve with fried shallots, coriander, Thai basil and lime wedges.    

  • Food
  • TV Recipes
  • Chicken Recipes
  • Dinner Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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