Chicken and kumara salad

Ingredients

       4 skinned chicken fillets 
       2 cups chicken stock 
       1/2 kg kumara (orange sweet potato) 
       200 g snow peas 
       1 large lime 
       400 ml coconut milk 
       1/4 cup dessicated coconut 
       1 medium onion, chopped 
       1 clove garlic, crushed 
       2 tsp sugar 
       1 Tsp oil 

Directions

Place the chicken fillets in a pot with enough stock to just cover them.
Simmer for 10 minutes, or until just cooked, turning once. Steam the kumara
and snow peas separately until just tender. Peel the rind from the lime and cut
into thin strips. Cook the onions and garlic in the oil until tender, then add the
coconut milk, the juice of the lime, the sugar and the dessicated coconut.
Bring slowly to the boil and allow to thicken slightly. Cut the chicken, kumara
and snow peas into bite-sized pieces, then toss in a bowl with the lime rind.
Pour the dressing over and serve either warm or chilled.