First Chicken Curry
I have written this recipe as a child friendly chicken curry which is mild and nourishing. Filling chicken, creamy coconut milk and golden turmeric, simmered together to make a comforting bowl of food. The turmeric and garlic are two brilliant ingredients, during the colder Winter months with their natural anti-inflammatory properties.
If there are leftovers blend to make a hearty Chicken and Coconut Soup.
ingredients
Serves 2 adults, or 4 smaller child portions
400g free range chicken, skin removed and cut into chunks (breast or thigh meat whichever you prefer)
2 tablespoons olive oil
1/2 onion, peeled and diced
2 garlic cloves, peeled and crushed
1 teaspoon turmeric
1 large sweet potato, peeled and diced
1 can, or 400ml, light coconut milk
handful of green beans, trimmed and cut into smaller batons
method
In a pot, with 1 tablespoon of oil, cook the chicken, in small batches until sealed (2 mins aside) and then set aside on a plate. In the same pot add 1 more tablespoon oil and the onion, cook and soften for 5 -8 mins. Add the crushed garlic 1-2 mins more cooking. Then add the turmeric and stir well. Finally add the sweet potato and top up with coconut milk and 200ml water. Bring up to a light boil and return the chicken pieces to the pan. Simmer over a medium heat for 25-30 mins, until cooked. I then through in a handful of green beans for the last 4-5mins of cooking. The chicken should be completely cooked through and the sweet potato soft.
Serve with rice, quinoa or noodles.