This curry is mild enough for the whole family. We enjoy it every couple of weeks. I only cook wholesome, easy to make meals with no fancy business, and this is no exception. With gut healing bone broth, antimicrobial, antibacterial and antioxidant turmeric, garlic, ginger, nutrient rich vegetables and the delicious good fats of coconut cream, this recipe is packed full of flavor and goodness! It tastes great as left overs as well. I hope you enjoy it as much as my family does.
6 free range organic chicken thigh fillets diced
1 Tbsp. coconut oil
1 Large onion diced
2-3 cloves garlic – finely chopped
3 x 3cm cube of fresh ginger – finely chopped
1 golden sweet potato – chopped into large cubes
½ large head of broccoli cut into florets
2 large organic carrots peeled and sliced
1/2 Red capsicum chopped (optional)
1 400ml can of full fat coconut cream
8 kaffir lime leaves scrunched
1 good pinch of salt
2-3 Tbsp. Golden Gut turmeric spice blend
750ml – 1litre of Chicken bone broth – (alternatively you can use a chicken bone broth concentrate powder and 1 litre of filtered water)
Optional: 1 handful of roasted activated cashews – roughly chopped to sprinkle on top of curry & lime wedges to squeeze over curry after serving up.
Optional: Serve with Cauliflower rice or Basmati rice if you eat grains
Vegan Option: Switch out the bone broth for veggie broth and omit chicken.
Preheat oven to 160 degrees Celsius.
Fry off onion, garlic and ginger in coconut oil in a frying pan, then put into a large glass or ceramic baking dish with a lid. Add all remaining ingredients to the dish (except cashews & lime). Cover and place in oven for approximately 3 hours, checking occasionally to make sure ingredients are under liquid. Add more bone broth if necessary. Serve into bowls and garnish with cashews, finely sliced lime leaves and capsicum if desired.
Optional: Serve with Cauliflower rice or Basmati rice.
Alternative cooking methods:
Pressure cooker: Fry off onion, garlic and ginger in coconut oil, place all remaining ingredients except coconut cream in a pressure cooker for 45-50 mins. Stir in coconut cream before serving.
Slow cooker: Fry off onion, garlic and ginger in coconut oil, place all remaining ingredients in a ceramic slow cooker for 8hrs.