Preparation time 30 minutes, cooking time 1 hour.

1. Remove skin from chicken. Toss chicken in combined flour and spices, reserve remaining flour mixture.

2. Heat oil in large saucepan, cook chicken in batches until browned.  Remove from pan.

3. Add onion, carrot, garlic and sambal oelek to pan, cook stirring until onion is soft. Add reserved flour mixture to pan, stir until mixture is dry and grainy.

4. Remove pan from heat, gradually stir in stock. Stir over heat until mixture boils and thickens slightly.

5. Return chicken to pan, simmer uncovered 20 minutes. Add coriander and kumara, simmer uncovered 15 minutes or until kumara is just tender. Stir in cream.

Serves 6, per serving 27.6g fat, 2120kj