"Mmmmm..Sweet Spiced Chicken"

 

This  casserole is ideal for any season. Cooking it the day before and chilling overnight allows the flavours to develop.

 

Shopping List

 

• 1 tbspn olive oil

• 8 skinless, boneless chicken breast each cut into 4 pieces

• 1 large onion, peeled and sliced

• 1 large sweet potato, peeled and cut into chunks

• 1 red or yellow pepper, deseeded and cut into cubes

• 5cm piece of fresh ginger, peeled and grated

• 2 tbspns mild curry paste

• 1 tbspn paprika

• 1 tbspn plain flour

• 150ml white wine

• 400g chopped tomatoes

• 1 x 20g packet fesh coriander, chopped

• 4 tbspns mango chutney

 

Preparation time: 20minutes
Cooking time: 1 Hour
Difficulty: EASY

 

Cooking Instructions

 

1    Preheat the oven on Conventional function 150ºC. Heat the oil in a large frying pan, or use the Miele Universal Hub dish, and fry off the chicken pieces until lightly browned. Remove from the pan and set aside.

2    Add the onion, sweet potato and pepper to the pan and fry gently for 3 - 4 minutes. Stir in the curry paste, paprika and flour then return the chicken to the pan. Add the wine, tomatoes, mango chutney and 150ml water. Bring to the boil.

3    Transfer the mixture to a casserole dish, cover and place in the oven, on the wire rack at shelf position 2. If using the Miele Universal Hub dish, simply remove it from the hob and situate it on shelf position 2.

4    Leave to cook for 1 hour or until the chicken is tender and the flavours developed. Stir in the freshly chopped coriander and serve immediately. Serves 6 - 8