Coconut Milk Chicken with Cassava
A hearty one-pot dish where tender chicken and silky cassava simmer together in a fragrant coconut broth. Ready in just 30 minutes using a pressure cooker, it's a budget-friendly weeknight dinner with an irresistible tropical twist.
🛒 Ingredients
2 servings
- 1 large boneless chicken breast (approx. 400 g), cut into cubes
- 350 g fresh cassava, peeled and thinly sliced
- 1½ cups (375 ml) water
- 200 ml coconut milk
- 1 chicken stock cube
- 2 garlic cloves, finely minced
- ½ yellow onion, finely chopped
- 3 tbsp olive oil
- 1 tsp sweet smoked paprika
- Dried oregano, salt and black pepper to taste
- Fresh parsley or cilantro, chopped, to serve
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Directions
- 1
Heat the olive oil in a pressure cooker over medium heat. Add the garlic and onion and sauté for 2–3 minutes until golden and softened.
- 2
Stir in the smoked paprika and crumble in the stock cube. Mix well to coat the aromatics and bloom the spices.
- 3
Add the chicken cubes and brown on all sides for 3–4 minutes, stirring regularly.
- 4
Add the cassava slices and stir gently to coat them in the spiced oil.
- 5
Pour in the water, bring to a boil, then seal the pressure cooker. Once pressure is reached, reduce to low heat and cook for 15 minutes.
- 6
Turn off the heat and allow pressure to release naturally before opening the lid.
- 7
Check that the cassava is fork-tender. Pour in the coconut milk, stir gently and warm over low heat for 2 minutes — do not boil.
- 8
Adjust seasoning, scatter fresh herbs on top and serve immediately with steamed white rice.
💡 Chef's Tip
Full-fat coconut milk gives a richer, creamier sauce. Frozen cassava works perfectly if fresh is unavailable. Add a pinch of chilli flakes for a pleasant kick.
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Same category — Poultry
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