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Home Ovenschotel met kip, zoete aardappel en kokosmelk

Casserole Chicken Coconut Weeknight Family Asian

A casserole proves that good food doesn't have to be complicated. You throw everything together, pop it in the oven and before long there's something on the table that leaves everyone quiet. This version combines tender chicken with sweet potato and a creamy coconut sauce, with a touch of red curry for a little kick. Ideal for weeknights, but also great to serve when you have friends over.

Recipe

Casserole with chicken, sweet potato and coconut milk

This creamy casserole with chicken, sweet potato and coconut milk is the kind of recipe that makes everyone happy. Easy to make, perfect for sharing.

Course	Main course
Kitchen	Asian-inspired
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	45 min
Total	60 min

Equipment

Casserole dish
Frying pan
Cutting board
Chef's knife
Aluminium foil

Ingredients

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)

How do you make a casserole with chicken, sweet potato and coconut milk?

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.

Cooking mode Prevents your screen from going to sleep

A good casserole dish makes this recipe even easier. Choose one that can go from oven to table, and you’ll also save on a serving dish. That way you can put it in the centre of the table and everyone can help themselves. That's exactly what a casserole is for.

Have leftovers? This casserole tastes at least as good the next day, as the flavours continue to develop. Store leftovers in a sealed container in the fridge and reheat in the oven or microwave. Lunch doesn’t get any easier.

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