This wholesome recipe trumps any indian takeaway I have ever had. The ingredients are nutritious and satiating, the flavours incredible!
Approximate nutrition per serving: 279kcal / 16.1g fat / 6.7g saturated fat / 7.7g total carbs / 3.1g fibre / 4.6g net carbs / 25.7g protein.
- 6 organic, pastured chicken thighs
- 2 tbsp extra virgin coconut oil
- 500ml chicken bone broth
- 4 tsp turmeric
- 4 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp fennel seeds
- 2 tsp ground coriander
- 1 shallot, about 50g, finely chopped
- 1 small fresh chilli, finely chopped or a pinch of cayenne pepper
- 6 cloves of garlic, crushed
- 2 handfuls kale
- 1 tbsp creamed coconut
- 1 handful fresh coriander to serve
- Pinch of sea salt
Approximate nutrition per serving: 3.9g fat / 2.6g saturated fat / 6.3g total carbs / 2.2g fibre / 4.1g net carbs / 4.4g protein.
- 600g cauliflower, chopped into small florets
- 15g fresh ginger, grated
- 1 handful fresh coriander
- 1 tablespoon extra virgin coconut oil
- Preheat oven to 180 ° C
- Heat 1 tablespoon of the coconut oil in a large pan over a medium heat. Add the chicken thighs and brown for a few minutes, flipping to ensure both sides are golden. Remove the chicken from the pan and transfer to baking tray. Place in the oven to keep warm. Meanwhile, heat the bone broth in a separate saucepan over a medium heat.
- Add the remaining tablespoon of coconut oil to the pan (same one as used for chicken), turning the heat down low. Add all the spices, including the chilli, stirring to ensure they don’t catch and burn.
- After a minute, add the onion to the pan and gently fry for roughly 5 minutes.
- Add the crushed garlic along with a pinch of sea salt.
- After a minute, remove the chicken from the oven and add back into the pan along with the hot bone broth.
- Simmer over a medium heat for about 40 minutes, or until the chicken is cooked-through and the broth has reduced. If you have time to spare, cook on a lower heat for longer as this will intensify the flavour.
- About 5 minutes before the chicken is ready, steam the cauliflower as well as the kale for the curry in a steamer for about 5 minutes, until tender.
- Add the kale to the chicken curry, along with the creamed coconut to thicken the sauce. Transfer the cauliflower to a food processor, add the ginger, coriander, and coconut oil and blitz until the mixture resembles rice.
- Serve two thighs per person with the cauli-rice, topped with fresh coriander leaves.
If you manage to resist eating the remaining thighs as seconds, they make a great lunch the next day!