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    Thursday, March 28, 2019

    Very Simple Chicken and Sweet Potatoes (Kumera) with Red Curry Sauce

    I had a chicken and some Kumera. (sweet potatoes) and some bits and pieces in the fridge
    Found this recipe in The NY Times App, Just what I needed
    Tweeted it to suit of course...as you do 


    Of course I had to joint the chicken and quite frankly 
    I think some Skin on, Bone in Chicken thighs would be easier
    I like to have the bone in actually, as I love to pick the bones.
    But mainly for the extra flavour
    I used two pans to fry the chicken and amalgamated the drippings when cooked
    This curry got thumbs up from the family
    We shall make this again

    So you will need
    1 whole Chicken or 6 Chicken Thighs
    2 tablespoons Olive Oil
    Sea salt. Freshly ground black pepper

    3 spring onions
    1 red pepper chopped
    1 yellow pepper chopped
    3 cloves garlic peeled and finely chopped
    1 chilli chopped finely (optional)
    3 cm piece of ginger. Grated

    2 Tablespoons Red Curry Paste
    1 400 ml Coconut Cream

    1 Med Kumera per person peeled and chopped into rings
    Frozen Edamame or frozen peas (handful) for colour and extra texture

    To serve, coriander.
    Lime wedges (optional)


    Heat oven to 170C

    Heat oil in a large oven-proof pan or a Dutch Oven to Med Heat
    Pat dry the chicken prices and season both side well

    Brown chicken pieces well. Use 2 pans if need be
    Don’t crowd your pan
    Remove and set aside

    Meanwhile peel and chunk the Kumera
    Bring to the boil in a pan of salted water

    Cook till just tender
    Drain

     

    In the chicken pan sauté spring onions, ginger, peppers and garlic till soft

    Season with sea salt and freshly ground black pepper
    Add curry paste, stir and cook for about 2 minutes

    Add coconut cream, stir and bring to the simmer
    Place Kumera in pan, with the sauce
    Then the chicken on top
    Add some boiling water till halfway up the chicken
    Cook till chicken cooked through about 40 minutes

    Remove the chicken and set aside
    add edamame or peas and reduce down 
      
    Return Chicken to Pan
    Throw over chopped coriander

     
    Serve with wedges of limes (optional)




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