Serves 6

Ingredients:

• Oil, 1 tablespoon
• Onion, 1 (peeled and sliced)
• Red Chilli, 1 (deseeded and sliced)
• Ground Coriander, 2 teaspoons
• Turmeric Powder, 1 teaspoon
• Coconut Milk, 300ml
• Brown Sugar, 1 tablespoon
• Sweet Potato, 400 grams (peeled and cubed)
• Chicken Stock, 450ml (till all ingredients are covered)
• Chicken Thigh, 500 grams (cubed)
• Fresh Basil Leaves, to garnish (chopped)

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add oil, onion, and stir fry till browned.
2. Add in red chili, ground coriander, turmeric powder, and stir fry for 1 minute.
3. After 1 minute, add in coconut milk, brown sugar and bring contents to just under a boil.
4. Add in chicken stock, chicken thigh, sweet potato and bring contents to a boil. When boiling, let it simmer for 5 minutes.
5. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
6. Before serving, garnish with fresh basil leaves.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Recipe courtesy of thermalcookware.com. Photos courtesy of Thermos Singapore team.