FROM
autumn ‘13
SWEET POTATO & SPICY CHICKEN IN COCONUT MILK SOUP Serves: 4 Prep time: 20 minutes 2 tbsp sunflower oil 1 onion, finely chopped 3 cloves garlic, crushed 2 tsp grated fresh ginger 2 green chillies, finely chopped 1 tsp ground turmeric 2 tsp ground cumin 1 tsp ground coriander 2 cups apples, diced 2 sweet potatoes, (750g) diced 2 skinless, boneless chicken breasts, diced into bite-sized chunks 400ml can coconut milk 900ml chicken stock Juice of 1 lemon, or to taste Freshly ground salt and pepper 1/ 4 cup of chopped fresh coriander, to taste and for garnish Heat oil in a large saucepan. Add onion and cook gently for three minutes. Add garlic, ginger, and chillies. Saute for another two minutes. Stir in turmeric, cumin and coriander. Add apples, sweet potatoes, chicken, coconut milk and chicken stock. Bring to boil, reduce heat, cover and simmer for 15 minutes, until chicken and potatoes are cooked. Add lemon juice, salt and pepper to taste. Garnish with coriander and serve. FOR EXTRA SALT visit saltmagazine.com.au for our Breakfast Farmhouse Bake recipe from autumn ’09.
DINE IN & TAKE AWAY
07 5494 4411 2/466 MALENY-KENILWORTH RD, WITTA Q 4552 WWW.MAUDYS.COM.AU
saltmagazine . com . au
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