Creamy Colourful Coconut Chicken
5 min Prep, 10 min Cook
I absolutely adore this dish. It’s just so incredibly delicious. But there is one ingredient in here that I just don't like!!! And that’s fennel. The Aniseed smell, yuk, reminds me too much of sambuca. (and that’s another story, not for this website!) BUT, I eat fennel all the time. In soups, stirfrys and this, of course. Why? Because with all the flavour going on, I can’t taste it, it only enhances to this amazing dish. So why do I eat it if I don’t like it? We’ll, like most food I eat but don’t like, it’s because it’s so damn good for us, obviously. Fennel helps repair our overworked livers and is packed full of phytonutrients, not to mention high in fibre, Vitamin C and Potassium. What’s not to love.
What I would suggest, if there is anything you really don’t like eating, like fennel. Chop it up really really small or have a little less than I recommend and then build it up. Your body will love you of it :)
Heat the coconut oil in a wok or large pan.
Lightly brown the chicken before adding the sweet potato, fenugreek, turmeric and garlic. Stir these all together for 3-4 minutes.
Add all the remaining ingredients including the coconut milk. Bring to the boil and then simmer until the sweet potato is soft. (5-6 minutes)
Serve with brown rice or quinoa.
Serving Size 232.3 g
|Amount Per Serving|
|Calories 280.5 cals||14%|
|% Daily Value*|
|Kilojoules 1175.3 kJ||14%|
|Fat 9.2 g||14%|
|Sodium 749.5 mg||33%|
|Carbohydrate 15.5 g||5%|
|Protein 32.9 g||66%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|