You are here

Taro & Chicken Coconut Cream Casserole

21st.Century.Chef's picture
Ingredients
  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)
  Cornflour 2 Teaspoon
  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)
  Salt 1 Teaspoon
  Lemon slices 3
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
60 Minutes

Rate It

Your rating: None
4.191665
Average: 4.2 (12 votes)