Auflauf mit Hähnchen, Süßkartoffel und Kokosmilch

Zutaten

• 600 g chicken thighs (boneless, skin on or off)
• 500 g sweet potatoes
• 1 can coconut milk (400 ml)
• 1 onion
• 3 cloves garlic
• 2 tbsp red curry paste
• 1 tbsp fish sauce or soy sauce
• Salt and pepper to taste
• A splash of sunflower oil
• Handful fresh coriander
• 1 red chili (optional)

Zubereitung

1. 1

   Preheat the oven to 200°C (conventional heat).Peel the sweet potatoes and cut them into roughly 2 cm cubes. Finely chop the onion and garlic.Heat a splash of oil in a frying pan over medium heat. Brown the chicken thighs all over, about 3 minutes per side. Remove from the pan and set aside.In the same pan, soften the onion and garlic for about 2 minutes. Add the red curry paste and fry for another minute.Pour in the coconut milk and stir everything together. Season with salt, pepper and a tablespoon of fish sauce or soy sauce.Spread the sweet potato cubes across the baking dish. Place the chicken thighs on top and pour the coconut sauce generously over everything.Cover the dish with aluminium foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes so the top can colour slightly.Before serving, sprinkle with fresh coriander and a few slices of red chili. Delicious with steamed rice or naan bread.