YOUNG HENS WITH SWEET POTATO AND CARAMELIZED ONION IN COCONUT CURRY WITH BASMATI RICE
Makes 8-10 servings.
3 Tbsp. canola oil
3 large onions, cubed
3 kg. chicken thighs, skinless and boneless, cut into pieces
3 medium sweet potatoes, peeled and cut into 2 cm. cubes
3 bunches lemon grass, chopped
1 bunch cilantro, chopped
3 garlic fresh cloves, chopped
2 Tbsp. yellow curry paste
1 Tbsp. curry powder
1 liter chicken stock or water
1 can of high-fat coconut milk
Salt and pepper to taste Rice:
2 Tbsp. canola oil
4 cups basmati rice
Salt to taste
2 bay leaves
4 whole allspice berries
6 cups of boiling water to steam rice
½ cup cilantro, chopped
¼ cup red chili flakes, chopped
Heat the oil in a pan and sauté the onions until they’re golden brown. Add the chicken and sauté the chicken pieces on both sides for 3-4 minutes.
Add the sweet potato and sauté for 2 minutes, stirring every once in a while. Add the lemon grass, cilantro, garlic, curry paste and powder, chicken stock and coconut milk.
Stir until sweet potato has softened and chicken is cooked through. Season with salt and pepper and continue cooking over medium flame uncovered until sauce has thickened – about 30 minutes.
Taste and adjust seasoning. Continue cooking until sauce reaches desired thickness. (Not too watery, but not too thick either. If necessary, you can add a little more chicken stock or keep cooking until sauce thickens.)
At the same time, prepare the rice. Heat oil in a medium pan and add the rice. Sauté for 2 minutes and then add salt, allspice and bay leaves. Stir for another minute and then pour in boiling water. Stir, lower flame and cook for 15 minutes.
Transfer rice to a serving dish and then arrange chicken mixture on top. Adorn with cilantro leaves and red chili flakes.