Taro & Chicken Coconut Cream Casserole
|Chicken pieces||2 Pound (1 kg)|
|Onion||1 Large, chopped|
|Spinach leaves/Taro leaves||1⁄2 Pound (250 grams)|
|Taro||2 Pound (1 kg)|
|Tomatoes||6 Ounce (185 grams)|
|Canned coconut cream||14 Fluid Ounce (425 ml, 1 can)|
|Canned coconut water/2 grated coconuts made into 600 ml (1 pint) cream||1⁄2 Can (5 oz)|
Arrange alternate layers of chicken, chopped onion, spinach or taro leaves cut into 1/2 cm (1/4 in) thick slices in a casserole.
Mix coconut cream with salt and cornflour and pour over the top.
Cover the top of the casserole with sliced tomatoes.
Cover with foil or a lid and bake at 160°C (325°F) for 1 hour.
Serve with lemon slices.