Anti-Inflammatory Chicken Red Curry
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I absolutely love curry's, they are a fantastic way to get lots of good quality fats from the coconut, anti-inflammatory properties (and other health benefits) from the turmeric, herbs and spices used and it always tastes better the next day as everything infuses together creating a richer, deep aroma and flavour. Delicious!
Anti-Inflammatory Chicken Red Curry
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
1
I absolutely love curry's, they are a fantastic way to get lots of good quality fats from the coconut, anti-inflammatory properties (and other health benefits) from the turmeric, herbs and spices used and it always tastes better the next day as everything infuses together creating a richer, deep aroma and flavour. Delicious!
Ingredients
-
2-5 Tbsp Red Curry Paste, add to taste
- 400ml organic coconut cream (no fillers or preservatives)
- 4 kaffir lime leaves
- 8 organic chicken drumsticks
- 1 tsp Changing Habits Turmeric Powder
- 1 tbsp coconut oil
- Changing Habits Seaweed Salt, to taste
- 1 tbsp Changing Habits Chicken Broth
- Optional Add Ins: cauliflower or broccoli florets, diced sweet potato or potato, green beans and/ or other vegetables of your choice
Directions
- In a large saucepan add the coconut oil and chicken drumsticks and cook them until the chicken skin is golden brown.
Add the curry paste and cook until fragrant and until the curry paste has coated the chicken drumsticks.
Add all other ingredients and bring to the boil.
Once boiling, reduce to a low simmer and place the lid on.
- 5Simmer for 1 hour or until desired. The sauce should have reduced a little.
Taste the liquid and adjust if needed.
When ready, serve with rice, cauliflower rice or quinoa.
