Prep Time: 10 minutes        |        Cook Time: 35 minutes        |        Serves:  4

Ingredients

• 250g Broad Oak Farms chicken breast
• 250g sweet potato, peeled and cubed
• 500ml Chefs’ Cupboard chicken stock
• 200ml Asia Specialities coconut milk
• 1 onion, chopped
• 1 tsp freshly grated ginger
• ½ tsp Stonemill curry powder
• ½ tsp Stonemill turmeric powder
• 2 tsp Pure Vita vegetable oil
• Cracked black pepper, to season
• Coriander leaves, to serve
• Lime wedges, to serve

Method

1. Place the oil into a saucepan over a medium heat. Add the onion and ginger and cook for 3 minutes or until slightly softened.
2. Add the curry powder and turmeric powder and cook for a minute or until fragrant.
3. Place the whole chicken breast and sweet potato cubes in the pot and stir to coat with the spices.
4. Pour in the stock and bring up to a boil. Reduce to a soft simmer and cook for 20 minutes. Take off the heat.
5. Remove the chicken breast and shred the meat with 2 forks. Place the shredded meat back in, along with the coconut milk and bring back to a gentle simmer to warm everything through.
6. Season to taste and serve with coriander and lime wedges.

Tip:  This can be made a day ahead. Don’t add the fresh coriander until you’re ready to serve as it loses its vibrant colour.

Optional:  You can make this spicy by adding a chopped red chilli when sautéing the onion and ginger.