This Malaysian style chicken casserole is lightly spiced with the chicken cooked in a succulent sauce smoothed by coconut milk. It can be as spicy as you like by increasing the spice measurement, however if you follow this recipe it will be perfect. Simmered and cooked on the stove top you will be so pleased you made the effort as this is comfort food at its best. I cooked this for Shannon and Dan in Cairns two weeks ago, and at the end of a long working day and during the lead up to their wedding they were in raptures over it. It's hard to beat simple home cooking and it's so nice to be appreciated isn't it?
This is a short post my friends to say hello and I will be back writing and cooking on a regular basis in a week or so. I am in between two weddings at the moment. Our daughter Shannon's wedding at Kewarra Beach in Cairns just over a week ago was perfect, a fairytale wedding, and everything went beautifully as planned. They made such a radiant and happy couple and Mr. HRK and I were very proud. Also the food was delicious cooked by the staff at Kewarra Resort. I'll share some photos with you one day when I can insert them into blogger. Another wedding to attend in Brisbane this Saturday night, coinciding with Riverfire, and then it's back to a simple life until Christmas.
I hope you enjoy this recipe and it freezes very well if you want to double the quantities.
Malaysian inspired chicken and sweet potato casserole
This simple chicken casserole made with chicken thighs lends itself to so many interesting variations. This is one of them, with heaps of flavour, and doesn't take too long to cook.
Serves 4-6 people.
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
12 boneless, skinless chicken thighs (organic if possible for even better flavour)
2 tablespoons sunflower oil
2 onions, peeled and thinly sliced
2 large sweet potatoes, peeled and diced into 3 cm pieces so that the potato doesn't break down
1 tablespoon grated fresh ginger
1 tablespoon grated fresh turmeric (optional) or use a couple of teaspoons of good quality powdered
2-3 cloves garlic, crushed
1 small red chilli, chopped
2 1/2 cups chicken stock
1/2 cup coconut milk
1/4 cup coriander leaves
Combine the flour, cayenne and cinnamon. Halve the thighs, remove some of the fat and toss in the flour. In a large casserole dish, heat the oil, add the chicken pieces and brown and cook them. Then set it aside, covered. Add the onion, sweet potato, ginger, turmeric, garlic, and chilli to the pan, and cook stirring gently for 5 minutes.
Return the chicken to the pot; add the stock, and simmer covered for 40 minutes, stirring occasionally. Season to taste.
|Freshly made chicken stock|
Add the coconut milk, and cook for 5 minutes.
Serve with your favourite cooked rice and chopped coriander, or vegetables.
This dish improves even more in flavour if left to rest in the frig for a day or two.
This recipe is adapted from David Herbert's recipe column in the Australian Newspaper magazine.
Thanks for dropping by,