Allergy free curried chicken and sweet potato casserole recipe

Ingredients

• 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
• ⅓ cup goat’s milk

Method

• 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.