CHICKEN CURRY

WHAT YOU NEED:

6 chicken thighs (free range or organic if possible)

1 ½ Tbs olive oil

1 onion chopped

2 cloves of garlic finely chopped or crushed

3 Tablespoons red curry paste

1 tsp turmeric

1 tsp cumin

1 400g tin of coconut milk

½ cup homemade (if possible) chicken stock or broth

WHAT YOU DO:

STOVE TOP:

Chop up chicken in 2cm chunks then lightly brown for about 4 minutes in a heated frypan with 1 Tablespoon of olive oil. Remove from pan and set aside.
Heat remaining oil in pan and lightly fry onion and garlic for 1 minute.
When starting to change colour add curry paste and spices. Stir to combine.
Add coconut milk, chicken stock/broth and mix well.
Return the chicken to the pan and lightly simmer for another 15 minutes until chicken is cooked through.
Serve with rice or pan fried zoodles or quinoa and fresh coriander, steamed greens

SLOW COOKER:

FOR AN EVEN EASIER VERSION!! – Chuck the lot in a slow cooker (minus the olive oil) on LOW for about 6-7 hours or HIGH for 3 hours.