A rich and flavorful chicken curry cooked with sweet potatoes, taro, lemongrass, chili, and fresh coconut juice, enhanced with non-dairy creamer for a creamy texture. Perfect to enjoy with bread, noodles, or rice.
Directions
- Spinkle chicken with 1 teaspoon salt, 2 teaspoons sugar, 1 teaspoon seasoning seeds and ½ teaspoon curry powder
- Heat oil in large skillet over high heat, partially cook chopped citronella, chilli, and chicken in the hot oil until browned completely.
- Transfer browned chicken to a plate and set aside
- Reduce heat under the skillet to medium – high, add taro and sweet potatoes to the oil remaining in the skillet. Cook and stir until feeling good smell (about 3 minutes)
- Return browned chicken to the skillet with any juices on the plate. Pour bowl of fresh coconut juice and diced citronella into chicken. Bring to a boil about 15 minutes
- Add non dairy creamer into mixture and stir well
- Add taro and sweet potatoes into the mixture, boil about 5 minutes
- Sprinkle basil leaves over the chicken
- Enjoy with bread, noodle or rice