Sweet Potato Coconut Chicken Pot

Name: Sweet Potato Coconut Chicken Pot
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red onion; 300 g Broccoli; 1 (approx. 500 g) Sweet potato; 1 red chilli pepper; 2 (approx. 30 g) Spring onions; 300 g Chicken filet; 50 ml Oil; 150 g strained tomatoes; 1 can(s) (400 ml) Coconut milk; 75 g Cashew nuts; 1/2 Lime; 7-10 Tbsp Salt

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red onion
300 g Broccoli
1 (approx. 500 g) Sweet potato
1 red chilli pepper
2 (approx. 30 g) Spring onions
300 g Chicken filet
50 ml Oil
150 g strained tomatoes
1 can(s) (400 ml) Coconut milk
75 g Cashew nuts
1/2 Lime
7-10 Tbsp Salt

Directions

1
Peel and roughly dice the onion. Clean and wash the broccoli and cut the florets from the stalk. Peel the potato and cut into approx. 1 cm cubes. Clean the chilli, cut lengthwise, wash and remove the seeds.
2
Cut the pod into small pieces. Clean and wash spring onions and cut them diagonally into fine rings. Rinse meat, dab dry and cut into thin slices.
3
Heat the oil in a wok or large frying pan. Sauté the meat in it vigorously while turning. Remove. Fry the sweet potatoes, broccoli and onion in the hot frying fat for 2-3 minutes while turning.
4
Deglaze with tomatoes and coconut milk. Bring to the boil and simmer at low heat for about 8 minutes until the vegetables are almost cooked.
5
Meanwhile, roast the cashew nuts in a small pan without fat, turning them golden brown. Let them cool down on a flat plate. Add the meat to the vegetables and heat up again briefly. With lime juice
6
Coarsely chop the nuts, mix with spring onions and chilli and sprinkle over the stew. Naan bread tastes good with it.