Taro & Chicken Coconut Cream Casserole Recipe
Summary
Cooking Time1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Chicken pieces | 1 Kilogram | |
| Onion | 1 Large, chopped | |
| Spinach leaves | 250 Gram | |
| Taro | 1 Kilogram | |
| Tomatoes | 185 Gram | |
| Cornflour | 2 Teaspoon | |
| Grated coconut | 1 425 Milliliter, made | |
| Salt | 1 Teaspoon | |
| Lemon slices | ||
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.
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.
Chef
