Recipe
Chicken Curry
30 minutes
SERVINGS:4
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
-
Step 1
Cut chicken, sweet potato and veggies into bite size pieces
-
Step 2
In a large pot melt the ghee, add curry powder and garam masala then mix until it forms a paste
-
Step 3
Stir in the coconut milk adding in the sweet potato. Bring to a boil
-
Step 4
In another pan sauté onions, garlic and ginger till soft. Then add chicken and cook till just brown
-
Step 5
curry then mix in the bone broth and almond milk
-
Step 6
medium and cook for an additional 20 minutes, or until the sauce has thickened.
-
Step 7
Serve with basmati rice and a dollop of coconut yoghurt
