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Ready in: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 chicken legs
- 1 tbsp ground turmeric
- Salt and freshly ground black pepper
- 2 tsp olive oil
- 1 onion, thinly sliced
- 400g (14oz) sweet potatoes, peeled and cut into chunks
- 2 x 400ml can coconut milk
- 1 tbsp fish sauce
- 1 tbsp lemon juice
- 1 green chilli, thinly sliced
- Fresh coriander and basil leaves, to garnish
Method
1. Place the chicken in a shallow dish and sprinkle over 2 tsp of the turmeric to coat. Season with salt and pepper.
2. Heat the oil in a large deep frying pan over a medium high heat. Add the chicken and onion and cook, turning the chicken and stirring the onion occasionally, for 6 minutes or until the chicken is well browned.
3. Stir in the remaining turmeric, then add the sweet potato and coconut milk. Bring to the boil, then reduce the heat. Cover and cook for 20 - 25 minutes, stirring occasionally, or until the chicken is cooked through and the sweet potato is tender.
4. Stir in the fish sauce and lemon juice and cook for a further 1 minute. Scatter over the chilli. Garnish with coriander and basil leaves and serve with cardamon and coconut rice, if liked.
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