Coconut and Coriander Chicken

Serves: 4

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• 30 ml (2 level tbsp) roughly chopped fresh coriander
• 4  skinless chicken supremes (see Cook's Tip)
• 45 ml (3tbsp) vegetable oil
• 1 large onion, about 225g , finely chopped
• 350 gram(s) sweet potato, peeled and chopped
• 30 ml (2 level tbsp) mild curry paste
• 400 ml can coconut milk
• 400 gram(s) can chopped tomatoes
• Salt and ground black pepper
• Fresh coriander leaves and lime halves to garnish

Method

1. Tuck a little fresh coriander in the centre of each piece of chicken, then roll up and secure with a wooden cocktail stick. (Or, to save time, simply add the coriander to the sauce in step 3.)
2. Heat the oil in a deep frying pan or a shallow heatproof casserole, then fry the onion and the sweet potato for about 10min until the onion is soft (this brings out the natural sweetness of the onion and adds to the flavour of the finished dish). Add the curry paste and cook, stirring, for 3-4min.
3. Add the coconut milk, tomatoes and the chicken, then cover and simmer very gently for about 30min or until the chicken is tender. If the pieces aren't completely covered in the sauce, turn the chicken over halfway through cooking. Adjust the seasoning. Serve garnished with coriander sprigs and lime halves.
4. SERVE WITH Naan bread warm from the grill or oven to mop up the sauce.
5. COOK'S TIP Chicken supremes have the little wing bone still attached. If you can't find them, use breasts or fillets and reduce the cooking time by 5min.

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