Sweet Potato Chicken Curry
Ingredients:
- 270 ml of AYAM ™ coconut cream
- 1 tablespoon of AYAM ™ soy sauce
- 60g of AYAM ™ Green Curry paste
- 1 liter of chicken broth
- ½ lemongrass stalk, cut in half lengthwise
- 1 large red onion, chopped
- 1 tablespoon of vegetable oil
- 1 kg Kumara (sweet potato), peeled, coarsely chopped
- 2 tablespoons AYAM ™ Thai sweet pepper
- 1 green onion, finely chopped
- 6 chicken drumsticks
Preparation:
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Combine the coconut cream, soy sauce, curry paste, chicken broth, lemongrass and onions in a large saucepan, bring to a boil.
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Add the chicken, cover, put on low heat, cook for 10 minutes. Add the sweet potatoes, cover, cook for 10 minutes or until the chicken and sweet potatoes are tender. Remove the chicken and sweet potatoes from the sauce and set aside.
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Remove the lid, boil the sauce over high heat for 5 minutes or until the whole is reduced by a third.
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Return the chicken and sweet potatoes to the sauce with peas and cilantro and cook until heated through. Remove the lemongrass.
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It is advisable to accompany this recipe with rice.