1. Heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tablespoon of the fat. 2. Gently fry the onion until softened. 3. Stir in garlic, ginger and spices and cook for a minute. Sprinkle over the flour and cook for another minute. 4. Remove pan from heat and stir in the stock. 5. Add sweet potato and chicken. 6. Return the pan to the heat and bring to the boil. 7. Cover and simmer for 1 hour. Stir in the coconut milk, and be sure to check the seasoning before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
