Vietnamese Style Chicken & Sweet Potato Traybake

• total time: 55 minutes

Ingredients

I’ve been mostly in front of a computer rather than in my kitchen this week working on a few exciting projects which I’ll share details of in good time, so dinners have been very much thrown together last minute. Last night we had my Chicken Parmigiana and the night before I made a bacon and spinach tomato based pasta dish (which I will actually film and write up as it was fab!)

In the meantime here’s I throwback to a really delicious traybake curry which can be prepped ahead and left in the fridge until you’re ready to pop it in the oven. You know how I love a chicken thigh, particularly in a curry, but if you want to use chicken breasts, add all the ingredients at the same time and roast for 35 minutes.

You could also make this curry in the slow cooker. Cook on medium for 8-10 hours or high for 4-5. Add the sweet potato for the last hour of cooking otherwise it will turn to mush!

INGREDIENTS for 4:-

1kg chicken thighs (approx 8)

1 onion sliced

3 garlic cloves crushed

1 tbsp chopped ginger (approx 5cm)

1 blade lemongrass, trimmed, outer layer removed and finely chopped

1 red chilli chopped (use 2-3 if you’d like extra heat)

1 tbsp medium curry powder

1/2 tsp turmeric

1 tsp brown sugar

1 tsp salt, 1/2 tsp ground pepper

300ml chicken stock

400ml coconut milk

500g sweet potatoes, peeled and cubed

Fresh coriander to finish

Directions

Add the chicken thighs to a roasting tray and add all the remaining ingredients apart from the sweet potatoes and coriander.

Stir so everything is combined. Arrange the thighs so they sit the right way up (smooth side on top).

Roast in a preheated oven for 25 minutes at 180 fan. Add the sweet potato cubes giving them a turn in the sauce and return to the oven for 30 minutes.

Finish with fresh coriander.