Name: Coconut and ginger braised chicken with sweet potato and turmeric
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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

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

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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.

0 0 2019-04-11T05:34:00Z 1 17 103 Pacific Magazines 1 1 119 14.0 Normal 0 false false false EN-AU JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:””; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Cambria”,”serif”; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Mix in noodles and cook for a further 3 minutes, then serve with fried shallots, coriander, Thai basil and lime wedges.

Fast Ed Chef

'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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Ingredients

Method

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