01 Aug Recipe Of The Month #1
Coconut Chicken and Sweet Potato Curry Served with Rice and Flatbread and Homemade Mango Chutney
Created by Margaret Shreter with Reuben Dimmer, age 10 from Callander Primary School
- Red Tractor Chicken Meat diced 240g
- Sweet Potatoes 100g
- Green Chillies 20g
- Shallots 20g
- Garlic Puree 10g
- Fresh Coriander 20g
- Fresh Basil 20g
- Ground Coriander 2.5g
- Ground White Pepper 2.5g
- Lime Juice 30ml
- Light Brown Sugar 5g
- Fresh Ginger 10g
- Lemon Grass 10g
- Fish Sauce 45ml
- Coconut Milk 400ml
- Cornflour 30g
- Fresh Mango ½
- Caster Sugar 250g
- Water 100ml
- Lime Juice 15ml
- Fresh Ginger 15g
- All Spice 5g
- Long Grain Rice 160g
- Plain Flour 20g
- Wholemeal Plain Flour 20g
- Water 30ml
- Olive Oil Olive Oil 2ml
- Green Curry Paste
- 1 Place all ingredients in a food processor and blend to a paste.
- Coconut Chicken &
- Sweet Potato Curry
Step 1: Heat the coconut cream, then add curry paste and simmer gently for 10 minutes.
Step 2: Add the chicken and sweet potato and simmer until the chicken is cooked, for approximately 20-25 mins.
Step 3: Thicken with cornflour if needed.
Step 4: Serve decorated with shredded red pepper and a coriander leaf.
Now on to the rice –
Step 1: Put rice and water in a heavy bottomed pan with a tight fitting lid, season with salt.
Step 2: Bring to boil over a high heat.
Step 3: Transfer to a low heat and simmer for 12 minutes or until the water is absorbed.
Step 4: Remove from the stove, leave to sit with the lid on for 5-10 mins.
Step 5: Fluff up with a fork.
Step 1: Place flour, oil and water in a bowl, mix together to form a dough.
Step 2: Knead until smooth, divide into portions and roll to size.
Step 3: Heat a frying pan or griddle and dry fry.
Step 1: Puree ¼ Mango in a food processor and finely chop another ¼.
Step 2: Put all of the ingredients in a large pan, bring to the boil over a medium heat then reduce heat and simmer, stirring occasionally for 30-40 mins.
Step 3: Leave to cool and serve.