This is one of my favourite nourishing and warming recipes as it's so simple to make and is super customizable. This recipe contains very basic ingredients however you can jazz it up by adding additional veggies such as courgettes, green beans, broccoli, carrots, even sweet potatoes or tomatoes.
This meal is so warming and nourishing to your insides and contains ingredients which will help boost your immune system. Plus it tastes delicious, so what's not to love!
Health promoting Ingredients:
Garlic - strengthens the immune system, helps fight off coughs and congestion
Turmeric - high in antioxidants and is anti-inflammatory
Ginger - helps elevate throat and sinus infections, is anti-inflammatory
Ingredients:
Curry
6boneless chicken thighs, cut into 1" pieces
4garlic cloves, diced
1large onion, diced
1can coconut cream
2tbspcurry powder
1tspturmeric
1tbspgrated ginger
2tspchilli flakes
1tbspcoconut oil or olive oil
salt/pepper to taste
coriander to serve
Optional add ins: 1/2 head broccoli (chopped), 1 bag of green beans (cut into thirds)
Cauliflower rice
1cauliflower, chopped
2garlic cloves
salt/pepper
coconut oil or olive oil, for frying
Method:
1
In a large fry pan add the coconut oil over medium heat. Once it melts add the chopped garlic and onion and sautee for 3-5 minutes.
2
Add curry powder, turmeric, ginger, chilli flakes and saute for another 30 seconds.
3
Add the chicken and cook until browned on both sides. Add vegetables here if desired and cook for a few minutes to soften.
4
Add the coconut cream and bring to a boil (add 1/2-1 cup of water here if you prefer more liquid). Reduce heat to a simmer, and simmer away for 15-20 minutes. Stir it every so often to combined flavours and make sure nothing sticks to the bottom of the pan.
5
Cauliflower rice: while the dish is simmering take the chopped cauliflower florets and garlic and add it into a food processor, process until it turns into a rice-like consistency. Heat the oil in a skillet over medium heat, then add in the cauliflower, continue to sauté for another 4-5 minutes.
6
When ready to serve, add cauliflower rice to a bowl, top with curry and garnish with coriander.
Optional add ins: 1/2 head broccoli (chopped), 1 bag of green beans (cut into thirds)
Cauliflower rice
1cauliflower, chopped
2garlic cloves
salt/pepper
coconut oil or olive oil, for frying
Directions
1
In a large fry pan add the coconut oil over medium heat. Once it melts add the chopped garlic and onion and sautee for 3-5 minutes.
2
Add curry powder, turmeric, ginger, chilli flakes and saute for another 30 seconds.
3
Add the chicken and cook until browned on both sides. Add vegetables here if desired and cook for a few minutes to soften.
4
Add the coconut cream and bring to a boil (add 1/2-1 cup of water here if you prefer more liquid). Reduce heat to a simmer, and simmer away for 15-20 minutes. Stir it every so often to combined flavours and make sure nothing sticks to the bottom of the pan.
5
Cauliflower rice: while the dish is simmering take the chopped cauliflower florets and garlic and add it into a food processor, process until it turns into a rice-like consistency. Heat the oil in a skillet over medium heat, then add in the cauliflower, continue to sauté for another 4-5 minutes.
6
When ready to serve, add cauliflower rice to a bowl, top with curry and garnish with coriander.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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