Frango desfiado com batata-doce e coco

Ingredientes

• 600 g chicken breast
• 2 sweet potatoes (approx. 400 g)
• 1 can peeled tomatoes (400 g)
• 400 ml coconut milk (1 can)
• 1 onion
• 3 cloves garlic
• 1.5 tsp red curry powder
• 0.5 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• Juice of 1/2 lime
• Fresh cilantro, for garnish
• Rice or naan, to serve

Modo de preparo

1. 1

   Peel and finely chop the onion and garlic. Peel the sweet potato and cut into roughly 2 cm cubes.Place the chicken breasts in the inner pot of your multicooker. Add the onion, garlic and sweet potato cubes.Pour in the coconut milk and the peeled tomatoes. Add the red curry powder, chili powder, cumin, salt and pepper and give everything a quick stir.Set the multicooker to the slow cook setting on low (Low) and cook for 6 to 7 hours. If you want it done faster, choose high (High) and allow 3 to 4 hours.Remove the chicken breasts from the pot and shred them with two forks into nice strands. Return the pulled chicken to the sauce and stir well.Taste and adjust seasoning with extra salt, pepper or a splash of lime juice for brightness.Serve the pulled chicken with steamed rice or warm naan. Garnish with fresh cilantro and a lime wedge.