May 2022
Quick chicken curry
Prep 10 mins | Cook 30 mins | Serves 4
Recipe by: Alyssa Koenen / @alyssakoenendietetics
Ingredients
- 300g free-range chicken thighs or breast
- 1 medium sweet potato
- 3 cloves garlic - crushed
- ½ tbsp ginger - fresh grated or minced
- 1 small onion
- Handful of green beans
- 1 red capsicum
- 1 eggplant
- 2 zucchini
- 4 carrots
- 2 tbsp curry powder
- 1 tbsp Garam masala
- 2 tbsp Ghee
- 1 can coconut milk
- 2 tbsp Meadow & Marrow Bone Broth Concentrate - Curry
- 500ml hot water
- 1/2 -1 cup unsweetened almond milk
Method
- Cut chicken, sweet potato and veggies into bite size pieces
- In a large pot melt the ghee, add curry powder and garam masala then mix until it forms a paste
- Stir in the coconut milk adding in the sweet potato. Bring to a boil
- In another pan sauté onions, garlic and ginger till soft. Then add chicken and cook till just brown
- Add the chicken and onion mix plus remaining veg to the pot of coconut / curry then mix in the bone broth and almond milk
- Cook on high until it reaches a rolling boil then reduce heat to low/medium and cook for an additional 20 minutes, or until the sauce has thickened.
- Serve with basmati rice and a dollop of coconut yoghurt