Thai Coconut Taro Pumpkin Curry Slow-Roasted Chicken [Beiding Oven Recipe]
Another [Healthy One-Pot Meal] series! Your favorite!! So delicious! So delicious! So delicious! And it’s so unbelievably quick to prepare that I feel like bombarding you with recommendations!!! I can’t control myself!! Saying it three times because it’s that important! Oh my god! It’s just as good as curry sold outside! The sauce is rich!! Dip some European bread in it and it’s just perfect! Absolutely perfect! It has a slightly spicy kick with the rich aroma of curry. The aftertaste is filled with the fragrance of coconut milk, the sweetness of pumpkin, the stickiness of taro, and the chewiness of chicken breast! I’m afraid you won’t be able to stop loving it! This is another “if it’s not delicious, you can beat me up” kind of recipe 😂😂 Especially suitable for office workers or morning exercisers. Prepare the ingredients the night before, mix the curry sauce and refrigerate, then in the morning just drizzle the sauce, sprinkle some extra toppings, put it in the oven for half an hour, and you’ll have a hot meal ready right after your workout!
Ingredients
Steps
Cut 100g chicken breast into small pieces, season with salt and black pepper. While marinating, start prepping the vegetables.
Crush and chop 1 clove of garlic; cut 150g Lipu taro into sticks (smaller pieces cook better); dice 100g peeled Beibei pumpkin (cut small! cut small! cut small!); dice 50g onion. Set aside the ingredients.
Prepare 200g milk for the curry coconut sauce.
Curry coconut sauce: Mix 5g curry powder, 1g ginger powder, 1g chili powder, 10-16g Nanguo coconut powder (10g if you prefer a lighter coconut flavor), 3g fish sauce, and a pinch of salt into the milk. Stir until all the powders are dissolved.
Evenly layer the prepared vegetables in a baking dish.
Evenly place the marinated chicken breast pieces on top.
Pour the prepared curry coconut sauce over. Sprinkle basil and parsley on top. (Ensure the taro, pumpkin, and chicken are fully submerged in the curry coconut sauce!!!)
Set the Beiding Kate oven to baking mode and preheat to 180°C.
Place the baking dish into the preheated oven and bake at 180°C for 30 minutes.
The sauce is rich and melts in your mouth!!! The curry flavor is intense! Dip with European bread!! Another bread day! Of course! It’s also great with rice! Or noodles! Extremely good! Extremely good!