AuthorKayla-Changing Habits
RatingDifficultyBeginner

I absolutely love curry's, they are a fantastic way to get lots of good quality fats from the coconut, anti-inflammatory properties (and other health benefits) from the turmeric, herbs and spices used and it always tastes better the next day as everything infuses together creating a richer, deep aroma and flavour. Delicious!

Yields4 Servings

 2-5 Tbsp Red Curry Paste, add to taste (Recipe in CHCL Recipe Book)
 400ml organic coconut cream (no fillers or preservatives)
 4 kaffir lime leaves
 8 organic chicken drumsticks
 Optional Add Ins: cauliflower or broccoli florets, diced sweet potato or potato, green beans and/ or other vegetables of your choice

1

In a large saucepan add the coconut oil and chicken drumsticks and cook them until the chicken skin is golden brown.

2

Add the curry paste and cook until fragrant and until the curry paste has coated the chicken drumsticks.

3

Add all other ingredients and bring to the boil.

4

Once boiling, reduce to a low simmer and place the lid on.

5

Simmer for 1 hour or until desired. The sauce should have reduced a little.

6

Taste the liquid and adjust if needed.

7

When ready, serve with rice, cauliflower rice or quinoa.

Ingredients

 2-5 Tbsp Red Curry Paste, add to taste (Recipe in CHCL Recipe Book)
 400ml organic coconut cream (no fillers or preservatives)
 4 kaffir lime leaves
 8 organic chicken drumsticks
 Optional Add Ins: cauliflower or broccoli florets, diced sweet potato or potato, green beans and/ or other vegetables of your choice

Directions

1

In a large saucepan add the coconut oil and chicken drumsticks and cook them until the chicken skin is golden brown.

2

Add the curry paste and cook until fragrant and until the curry paste has coated the chicken drumsticks.

3

Add all other ingredients and bring to the boil.

4

Once boiling, reduce to a low simmer and place the lid on.

5

Simmer for 1 hour or until desired. The sauce should have reduced a little.

6

Taste the liquid and adjust if needed.

7

When ready, serve with rice, cauliflower rice or quinoa.

Anti-Inflammatory Chicken Red Curry
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