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Ingredients
(Serves 4-6)
2 chicken breasts
½ cup moist coconut flakes
1 tin (200g) pineapple rings
100g arrowroot
100g rice flour
200ml milk
2 tsp curry powder
1 whole roasted sweet potato
(i.e: cover in foil, roast at 200°C for 1 hour)
1 red capsicum, diced
1 green capsicum, diced
3 spring onions, finely diced
1 can (400ml) coconut cream
125ml Hoi Sin sauce
Splash of olive oil
Canola oil for deep frying
Method
In a large bowl combine the rice flour with the arrowroot, coconut flakes and 1 tsp of curry powder then whisk in the milk until a nice batter is formed.
Heat wok with a splash of olive oil. Stir fry the capsicums and spring onions and remaining tsp of curry powder for 2 minutes.
Pour in the Hoi Sin sauce, coconut cream and add the peeled roasted sweet potato. Mash down with a wooden spoon to combine.
Cover with a lid and simmer for 10 minutes.
Slice the chicken breasts into 1cm strips, then dip into the batter to coat and deep fry for 3-5 minutes or until golden brown, drain onto absorbent paper and pop into an oven set at 200°C while you dip the pineapple rings into the batter and deep fry for 3-5 minutes.
Serve the sweet potato sauce with the crispy chicken strips.
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