We held another menu tasting session this Winter, thank you to the residents for your valuable feedback. Our head chef, Sumith, designs the menu based on nutrition and resident preferences. Chef's Corner
Sweet Chicken Curry
1.5kg chicken thigh fillets, trimmed of all fat- skinless 500g orange sweet potatoes, .. peeled and diced
600g potatoes, peeled 1 tablespoon canola oil 4 1 tablespoon Thai yellow curry paste '2 onions. chopped ½ teas·poon ground turmeric 1 cup light sour cream 1 cup soya milk, calcium enriched 4 Kaffir lime leaves 1 teaspoons fish sauce 4 teaspoons of soft brown sugar 2 tablespoons lime juice 2 teaspoons lime rind ½ cup {20g} coriander leaves fresh Method
1. Remove the excess fat from the chicken and cut into bite size pieces. 2 . Cut the sweet potato and potato into bite-size pieces. Heat the oil in a large pan or wok and cook the onion until transparent and soft. Add the curry paste and turmeric and stir for at least a minute or until aromatic. 3. Stir in the sour cream and the milk and 2 cups of water (500ml) and bring to the boil. Do not over boil. Reduce the heat and add the potato, sweet potato, chicken and kaffir lime leaves. 4. Simmer for 15 - 20 minutes or until the vegetables are tender and the chicken is cooked through. 5. Add the fish sauce, sugar, lime juice and the rind and stir to combine. 6. Add the coriander leaves. Serve immediately piping hot.
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