Heat the oil in a saucepan, then add the onion, garlic and ginger and sauté until soft. add the spices and stir well, then add the stock. add the sweet potato and simmer for 20 minutes or until the potato is tender.Stir a little of the evaporated milk into the cornflour, then stir into the remaining evaporated milk. Add to the saucepan and bring to the boil, then add the chicken and simmer for five minutes or until cooked through. Stir gently.Add the sesame seeds and fresh coriander and season to taste. Serve sprinkled with the almonds and accompanied with brown rice or barleyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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