Malaysian inspired Chicken and Sweet Potato Casserole

 

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 for most tastes. Simmered and cooked on the stove top you will be so pleased you made the effort as this is comfort food at its best. This is the perfect meal to make for a relaxing weekend dinner.

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.

Ingredients:

Serves 4-6 people.

1/2 cup plain flour
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 turmeric
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 (optional)

Method:

Combine the flour, cayenne pepper and cinnamon. Halve the thighs, remove some of the fat and toss in the flour. In a large casserole dish or stovetop skillet, heat the oil, add the chicken pieces and brown and cook them. Then set them aside, covered. Add the onion, sweet potato, ginger, turmeric, garlic, and chilli to the casserole dish, 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 refrigerator for a day or two.

It's been raining here for two days, and this dish suits this kind of weather perfectly. I've also been unwell with a head cold and Mr. HRK has a sinus infection so we are a bright pair, however this dish was simple for me to cook and is nutritious as well. Good simple homemade nutritious food always makes me feel very satisfied.

It never fails to amaze me how as soon as the temperatures cool down here, and there's some rain, the cold and flu season starts. Apparently it's a lot earlier this year here in Australia, and quite virulent, so the doctors are recommending we have our flu shots earlier than usual. We had been out and about as well prior to feeling unwell, first the Pickleball tournament that we played in over Easter, and then enjoying a friends birthday at a newly opened French Patisserie where we live. I suppose some people still circulate and socialise when they are unwell, however we don't, the bugs spread so easily. Anyway hopefully this virus will give us some immunity over the coming months. We are booked in for our flu vaccination next week which is free for our age group, so best to have it I think.

I hope you enjoy this recipe and it freezes very well if you want to double the quantities or just eat half of this quantity.

I think this was originally a David Herbert recipe, which I found in the Australian Newspaper a few years ago when he used to write his columns, however it's timeless, and I've modified it slightly to suit my tastes.

Thanks for dropping by,

Best wishes

Pauline