Anti-Inflammatory Chicken Curry

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Ingredients:

4 cloves garlic, crushed

1 tbsp grated ginger

1 tsp turmeric

1 tsp cumin

1 tsp ground coriander

1 tsp paprika

1 brown onion, thinly sliced into wedges

2 tbsp coconut oil

3 chicken drumsticks, coated in olive oil

1 can coconut cream

1/2 cup water

2 tsp bone broth concentrate

1 carrot, diced

1 head broccoli, cut into florets

1 zucchini, diced

1 handful green beans, cut into pieces

1 cup spinach

Salt, to taste

Fresh lime juice

Fresh coriander

 

Instructions:

 

Preheat your oven to 200°C (392°F). 

Place the chicken drumsticks, coated in olive oil, on a baking tray and roast for 45 minutes. Once cooked, pull the meat apart and set aside.

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In a large pan, heat the coconut oil over medium heat. 

Add the garlic, ginger, turmeric, cumin, ground coriander, paprika, and onion. Cook for a few minutes until the onion is soft and fragrant.

 

Add the coconut cream, water, bone broth concentrate, carrot, and broccoli. Stir well and cook for about 7 minutes until the vegetables start to soften.

 

Add the zucchini, green beans, and spinach. Cook for another 3 minutes until the vegetables are tender.

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Stir in the pulled chicken and cook until heated through.

 

Season with salt to taste, if needed.

 

Serve with fresh lime juice and fresh coriander.