This is most definitely one of my new favourite recipes. It is so hearty, but still light, full bodied bold flavour, and seems fancy, but is really so easy to make.
The potatoes in the recipe soak up all of the delicious goodness of the sauce and turn into these even more little unctuous nuggets of flavour.
2 Tbsp Oil
5-6 Chicken Thighs (Chopped into larger bite sized pieces)
1/4 Cup Tapioca Starch
1 Medium Onion
4 Cloves Garlic
2 Cups Baby Potatoes
3/4 Cup Sun-Dried Tomatoes (Dry Packed)
1 Can Full Fat Coconut Milk
1/2 Cup Water/Stock
1/4 Tsp Chili Flake
1 Tbsp Italian Seasoning
Basil for Garnishing
Heat 1 Tbsp of oil in a large skillet.
Dredge the cut up chicken in tapioca starch and cook until lightly brown.
Remove from the pan, and heat up other Tbsp of oil.
Add onions and peppers and cook through 4-5 minutes.
Add in chopped sun-dried tomatoes and garlic.
Add the chicken back into the pan and add in spices.
Add coconut milk, water/stock, potatoes, S&P
Cover and let simmer for approx. 25-30 minutes.
Garnish with basil and enjoy
– If you want the sauce a little thicker, add in a bit more tapioca starch through the cooking process.
-You can easily add in other vegetables like carrots or some greens.