Coconut and Coriander Chicken

Coconut and Coriander Chicken
1 small bunch fresh coriander
6 chicken supremes
4tbsp olive oil
1 large Spanish onion, finely chopped
2 sweet potatoes- around 450g/1lb, finely diced
3tbsp mild curry paste
400ml/14oz can coconut milk
400ml/14oz jar passata (like a tomato broth)
150ml (1/4 pint) hot chicken stock
Lime wedges to serve

Set aside some coriander sprigs for garnishing.
Separate the leaves and stalks of the coriander and chop each. Tuck the chopped leaves under the skin of each piece of chicken.
In a frying pan or casserole heat the oil and fry the coriander stalks with the onions and potatoes for 10-12 minutes.
Add the curry paste and continue cooking for 3-4 min. Then add the passata, broth, coconut milk, and chicken pieces, and simmer gently for 30 min, or until the chicken is tender. Serve with the lime.

From Good Housekeeping Magazine

I have to say, I was really excited about this one, and it kind of let me down. It wasn’t bad, but it wasn’t great either. Part of the problem was that I forgot to put the lime wedges on the plates. They were just sitting there on the counter. I think my last three bites had lime (that’s when I remembered them), and they were really quite a bit better. I think the lime juice would have really brought it all together nicely. Also, if I was going to make it again, I would use a hotter curry paste. It called for mild, but I thought it needed a bit more of a kick, Again, that could have been the lack of lime.

One last thing… I have no idea what a supreme of chicken is. I know it’s a part, but have no idea what part it is. I just used the chicken parts that were on sale this week.