Anti-Inflammatory Chicken Red Curry

Yields1 Serving

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!

2-5 Tbsp Red Curry Paste, add to taste

400ml organic coconut cream (no fillers or preservatives)

4 kaffir lime leaves

8 organic chicken drumsticks

1 tsp Changing Habits Turmeric Powder

1 tbsp coconut oil

Changing Habits Seaweed Salt, to taste

1 tbsp Changing Habits Chicken Broth

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.

Nutrition Facts

Serving Size Serves 4