Thursday, July 12, 2012

Allergy free curried chicken and sweet potato casserole recipe

  • 1 tbsp olive oil
  • 700g chicken breast, cut into chucks
  • 1 large carrot, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 1 small broccoli, cut into small trees
  • Similar potion of cauliflower, cut into small trees
  • 1½ tbs curry powder or paste
  • 2 tbsp Orgran all purpose flour
  • 400g sweet potato, peeled, roughly chopped
  • 1 cup chicken stock made from a Massel ultracube
  • 400g can diced tomatoes
  • cup goat’s milk

  • Heat oil in a frying pan over medium-high heat.
  • Add chicken and cook for 2 minutes each side or until golden.
  • Remove the chicken to a plate.
  • Add the onion, carrot, cauliflower and broccoli to the pan and stir-fry until the onion is cooked.
  • Return the chicken to the pan and add the flour and sprinkle over the curry paste.
  • Stir-fry for 1 minute.
  • Combine the chicken, onion, carrot and broccoli in a casserole dish.
  • Pour in the chicken stock, tomato and goat’s milk.
  • Heat the oven to 180°C.
  • Cover and bake for 30-40 minutes.

No comments:

Post a Comment