A nourishing bowl of Coconut Chicken and Sweet Potato with ginger, coriander, spinach and coconut milk. Almost like a bowl of curry but kid friendly without the spice.
Coconut Chicken and Sweet Potato
This was inspired by Jude Blereau’s recipe for Fragrant Coconut Chicken and Sweet Potato pies. The recipe is from her book ‘Wholefood from the Ground Up’. She is the perfect teacher of eating good quality, whole foods. I was lucky enough to attend one of her classes in her own kitchen in Perth alongside Holly Davis. Loved every minute of it and loved picking their brains. One of my biggest questions were “Where is the best place to buy ethically sourced meat”. I just really don’t know where to look for information on this. Surprisingly she said at the moment Woolworth’s Macro Organic range is the best source for chicken, which is great as it is easily accessible and reasonably priced.
You could easily make this with leftover roast chicken, just shred and add as in the recipe, it will still flavour the sauce.
I love how this dinner is made up of most kid’s favourite flavours; sweet potato, chicken and rice and it’s ready in less than 30 minutes!
Coconut Chicken + Sweet Potato
Description
Coconut Chicken and Sweet Potato, made almost like a sweet curry without the spice, just hints of ginger.
Ingredients
- 1 tablespoon coconut oil
- 1 medium sweet potato, diced
- 2 shallots, finely diced
- 2cm piece of ginger, finely diced
- 1 tablespoon coriander stems, finely chopped
- 400ml coconut milk
- 300g chicken pieces (thigh is best)
- 2 teaspoons fish sauce
- 1 cup baby spinach leaves
- 1/2 cup chopped peanuts and coriander to garnish
- Steamed rice to serve
Instructions
In a large frypan add the coconut oil over medium heat. Add the potato, shallots, ginger and coriander and cook, stirring occasionally for about 8 minutes, until the vegetables begin to soften.
Add the coconut milk and chicken, then simmer gently on low for 15 minutes to cook the chicken and thicken the sauce.
Once done, stir through the fish sauce and spinach and serve over rice garnished with peanuts and coriander leaves.
Notes
For a creamier sauce use coconut cream.
Chicken from Macro Organics
Scanpan 28cm pan
Silicon Spoon from Donna Hay
Sigma AF 50mm F1.4 lens
Adobe Photoshop
Bluehost web hosting
WordPress Foodie Pro theme
**Some of these are affiliate links